1. Preheat the oven to 375°F Put the shanks in a large pot and add just enough water to cover the shanks. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. Cover and simmer on the stovetop for 1 hour. Remove the shanks from the broth; strain the broth and reserve. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). Mix the wine and oil together and pour over meat. Bake in the preheated oven for 1 hour or until crisply browned. Turn occasionally and baste frequently with the wine/oil mixture. Make gravy from the leftover flour, the pan drippings and the reserved broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
