Beef shanks are the crosscut of a leg of beef and are full of fatty, meaty goodness. The best way to cook beef shanks is with a nice, slow braise. If you've got a little red wine add that to the pot instead of the red wine vinegar.
4meaty beef shankssubstitute beef short ribs or chuck roast if you can’t find shanks
Sprinkle both sides of your beef shanks with salt and pepper and set aside.
Heat a large Dutch oven over medium high heat. Sear the beef shanks on both sides and then remove to a plate.
Reduce the heat to medium and add the bacon and butter to the hot pan. Cook until the bacon starts to render its fat and add in the onion, celery, and carrots. Cook for 5 minutes or until bacon is almost brown and onions begin to soften.
Stir in the thyme and bay leaf and cook for 30 seconds. Add the red wine vinegar to the pan and scrape up the browned bits on the bottom. Then add in the tomatoes, the tomato juice and the beef broth. Return the beef shanks to the pan along with any juices. Bring to a simmer, then cover with a heavy lid and place in the 250 degree oven. Braise for 3-4 hours, checking for tenderness. The beef is done when the meat easily shreds with a fork.
Serve over hot mashed potatoes or grits and enjoy!