Beef Osso Bucco

Generously salt  and pepper the beef shanks and dust with flour.

In large dutch oven add 1/2 tbsp olive oil and sear beef shanks on all sides.  Remove from pot and set aside.

Add remaining 1/2 tbsp olive oil, garlic, onion, celery and carrot to pot and saute over medium heat until onion is translucent.  

Mix in tomato paste and cook for one minute.  

Add the wine and deglaze the pot by scraping up all the bits from the bottom.

Add thyme and bay leaves and return beef shanks to the pot.

Cover with beef broth.  

Cover the pot and bring to a boil, then reduce heat and simmer for about 2.5 hours.  The meat should fall apart when pierced with a fork.  

Remove the meat from the pot and sieve the solids from the remaining liquid.  Discard the solids and return the liquid to the pot.  Simmer and reduce until it is thick.  

Add the meat to the pan and coat in the sauce.  

Serve.