1. Pat the shanks dry using paper towels. 2. In a shallow dish mix flour with seasoned salt (or white salt) and black pepper). 3. Coat the shanks in the flour (shaking off any excess flour). 4. Heat butter with oil over medium heat in a large Dutch oven. 5. Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl. 6. Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking). 7. Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring. 8. Season with a little salt an black pepper. 9. Arrange the shanks in the pot in one layer; bring to a boil on top of the stove. 10. Set oven to 325 degrees. 11. Transfer the pot to oven and cook covered until tender (about 2-1/2 hours). 12. Serve with cooked pasta and pass the grated parmesan cheese at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
