| | Directions | | Preheat oven to 300°. Spray Dutch oven with nonstick spray and set over medium-high heat. Sprinkle shanks with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add to Dutch oven and cook until browned, about 3 minutes per side. Transfer to plate. Add shallots to Dutch oven and cook, stirring, until soft, about 4 minutes. Stir in tomatoes, wine and broth, scraping up browned bits from bottom of plan. Bring mixture to boil and cook 3 minutes. Add shanks, 1/4 teaspoon salt, 1/8 teaspoon pepper. Cover and transfer pot to oven. Cook until shanks are fork-tender, about 1 hour and 45 minutes. Remove shanks from pot with slotted spoon; skim off and discard any fat from surface of sauce. Serve sauce over shanks. |
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| Ingredients | | - |  | 4 beef shanks, trimmed (5 ounce ) |
| - | | 3 Shallots, chopped |
| - | | 1 can no-salt-added diced tomatoes (14 1/2 ounce can) |
| - | | 3/4 cup dry red wine |
| - | | 3/4 cup reduced-sodium beef broth |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
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