Total Calories: 43
Place the flour and beef shanks in a large plastic freezer bag and shake well to coat the meat.
In a large Dutch oven, heat the oil until hot and then sear the meat and marrow bones until a brown crust forms and remove to a platter. Pour off the remaining fat.
Over medium heat, add the carrot, celery, onion and garlic to the Dutch oven and sauté until softened. Add the tomato paste and cook for 3 minutes. Return the meat and marrow bones to the Dutch oven, add the bay leaf, salt, pepper, wine and stock, bring to a boil, cover and place the Dutch oven in a 300 degree oven. Cook for 3 hours until the meat is very tender. Remove the meat and bay leaf from the pot, puree the vegetables, bring the sauce to a boil and reduce by 1/3. Spoon the sauce over the meat and bones when served.
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