Braised Beef Pasta Sauce

• 2 pounds beef shanks
• 3 tblsp olive oil
• 1 chopped yellow onion
• 2 smashed garlic cloves
• 2 carrots chopped
• 2 celery stalks chopped
• ¹/₂ bottle red wine
• 1 can plum tomatoes
• 2 cups home made chicken stock
• Salt and pepper to taste.
• 1 cup Parmesan cheese
• 1 hand made pasta recipe
• or
• 1 pound ziti

• Pre-heat oven to 350ºf
• Heat your dutch oven (or other oven proof cookware) on the stovetop over high heat.
• Add olive oil, and then beef shanks. Brown beef shanks on all sides.
• Remove beef from pot, and then sauté onion, garlic, and celery just until soft.
• Add wine, stock, and tomatoes, while bringing pot to a boil.
• Once pot is boiling, add beef back in with any juices. Cover and place in oven for 3 hours.
• Remove pot from oven. Scoop out beef and bones, then using a stick blender buzz veggies. Cut beef from the bones and place back in pot.
• Cook pasta 80% of the way in boiling water then transfer to sauce pot for the last of the cooking.
• If sauce is too thick scoop in some of the pasta water.
• In last minute of cooking add half of the cheese, and stir.
• Serve, with remaining cheese tableside.