2 tbsp olive oil; divided
3 lbs beef shanks, bone-in; sliced 3 in thick, 3/4 lb
1/2 cup flour
1 tsp salt; divided
1 tsp black pepper; ground, divided
2 medium carrots; diced
1 medium onion; diced
4 cloves garlic; minced
1/2 cup dry red wine; Merlot
1 1/2 cup beef broth
1 tbsp tomato paste
1 1/2 tsp balsamic vinegar
2 bay leaves
1 tsp thyme
1/2 tsp ground sage
1 pinch cloves, ground

1. Preheat your oven to 325F and heat 1 Tbsp oil in your Dutch oven over medium high heat. Place the flour on a large plate and mix in 1/2 tsp each salt and pepper. Dredge the beef shanks in the flour, until lightly coated. Place the shanks in the Dutch oven one or two at a time, so they are not crowded, and let them brown on each side, roughly 2-3 minutes. Reduce the heat to medium, if necessary.

2. Remove the browned shanks to a plate and continue until all the meat has been browned. Place the meat in your preheating oven to stay warm.

3. Add 1 Tbsp oil to the, now empty, Dutch oven, and after letting it heat for a minute, add the carrots, celery, onions, and garlic. Saute over medium low heat until the onions begin to turn golden and caramelize, roughly 5 minutes. Increase the heat to medium high and deglaze the pan with the red wine, scraping up any stuck bits. Add the remaining ingredients, including the 1/2 tsp each salt and pepper, to the Dutch oven, stirring to mix well and dissolve the tomato paste.

4. Nestle the beef shanks into the vegetable mixture, covering with sauce as best you can. (It is ok if the beef shanks are not completely submerged at this point, they will shrink as they cook.) Cover the Dutch oven and place in the preheated, 325F oven to braise.

5. After 1 hour, check the meat. Re-adjust it so that as much meat as possible is covered by the braising liquid. If there is a lot of liquid in the Dutch oven, leave the lid slightly cocked open when you replace it into the oven. Cook for an additional 1 - 1 1/2 hours. Meat is done when it is fall-apart tender.

6. Remove the Dutch oven from the oven and let it stand for 10 minutes before serving. (If you have too much sauce, remove the meat and keep it warm on a plate in the oven. Simmer the liquid in the Dutch oven, uncovered, over medium heat until reduced to a thick sauce.)

7. Serve over mashed potatoes, polenta, or risotto.

For serving purposes: Plan for one 3/4 - 1 lb (raw) beef shank per person.