Flavor-rich beef shanks join with earthy mushrooms and sweet root vegetables in this comfort food fantasy. Often, thin crosscut beef shanks are labeled "beef soup bones." Ask your butcher for assistance purchasing the right cut.
Preheat oven to 325 degrees F. In a Dutch oven heat olive oil over medium-high heat. Add beef shanks and brown on both sides. Remove beef shanks from Dutch oven. Sprinkle with salt and pepper.
Add onions, carrots, and garlic to Dutch oven. Cook and stir for 5 minutes or until softened. Add wine and deglaze pan by scraping up any browned bits from the bottom. Add undrained tomatoes, beef broth, and beef shanks to pan. Bring to boiling.
Cover and bake 2 to 3 hours, or until beef is tender, adding mushrooms the last 20 minutes of cooking time. Meanwhile prepare Fresh Herb Topper.
Remove beef shanks to a serving platter. Strain vegetables from cooking liquid. Stir olives into vegetables and spoon over beef shanks. Skim fat from cooking liquid and drizzle over beef shanks, vegetables, and gnocchi. Sprinkle with Fresh Herb Topper. Makes 8 servings.
Fresh Herb Topper
In a small bowl combine Italian parsley, lemon peel, and garlic. Makes 1/4 cup.