1. In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute. 2. In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil. 3. Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan. 4. Add 1/2 cup Merlot wine and reduce wine by one-half. 5. Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer. 6. Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender. 7. Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender. 8. Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley. 9. Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif. ---------------------------------------------------------------------------
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