3Heads of garlicroot end chopped off but bulbs intact
2strips of lemon peel
2big sprigs of fresh or dry rosemary
1celery rib chopped
Preheat the oven to 350.
Heat oil in a large heavy pot. Sprinkle both sides of the beef shanks with salt and pepper, then dredge each side in the flour, making sure to coat well. Brown the shanks on each side, 2-3 minutes per side. You may have to work in batches. Remove beef shanks from the pan and set aside.
Deglaze the pan with the red wine, scraping up any bits on the bottom. Add the beef broth to the wine and then place the shanks, garlic, rosemary, lemon peel, bay leaves, carrot, celery, and onion back in the pan. Cover with a heavy tight fitting lid and place in the oven.
Braise for 2 1/2 - 3 hours or until the meat falls off the bone. This could take as much as an hour to an hour and a half longer depending on the size and weight of your beef shanks. If, after 3 hours, the meat is still tough put it back in the oven!
Let the dish cool on the counter for about an hour until it can safely be put in the fridge overnight.
The next day, place the pot in the oven and turn oven to 300 degrees. Bake the dish until heated all the way through.
Serve on top of a bed of creamy mashed potatoes with plenty of the sauce. And if you can get your fork in there, make sure you eat the marrow out of the bone. It's the best part!!