Garlic and Herb Braised Beef Shanks
2 Lbs Beef shanks
2 C Onions, sliced
8 Cloves garlic
1 C Red wine
A few sprigs of fresh herbs
1 Tbs Black peppercorns
2-3 Tbs Teeny Tiny Spice Montréal Seasoning
Place the beef, onions, garlic, herbs and spices into a dutch oven or oven proof pot and pour in the red wine.
Cut a piece of parchment paper in a circle to cover the ingredients in the pot.
Put a cover on the pot and place in a 240°F oven. Cook for 12 to 24 hours until the meat is moist and tender and falling off the bone. We cooked ours for 24 hours, so don’t be afraid to let it go as long as needed.