Prep Time: 15-30 minutes
Cook Time: 3.5 hours

Ingredients

3 whole carrots
2 white onions
4 celery stalks
1 fennel stalk
1 cup balsamic vinegar
2 cups red wine
6 litres beef stock
Salt and pepper to taste
4 beef shanks 

Directions

1. Cut beef shanks into 3 or 4.
2. Cut and sauté carrot, celery and onion to form a base.
3. Roughly chop 1 fennel stalk and add to base.
4. Sauté and season the beef shanks. Place the shanks on the sautéed vegetables.
5. Add the beef stock, red wine, and balsamic vinegar until meat is covered.
6. Braise at 300°F  for 3 ½ hours.
7. Individually wrap the shanks when cooled.
8. Blend the remaining liquid until smooth and use as reheating agent/gravy.
9. Garnish with fennel fronds.