put oil in dutch oven or oven proof pot. Season shanks with salt and pepper and brown on both sides in hot oil. Set aside.
Saute celery, carrots and onion till soft.
Add tomato sauce, parsley and tomato paste.
Add thyme, basil, bay leaf, mushrooms, beef stock and the entire bottle of red wine, stir all together and put shanks on top. Put on lid and place in oven at 350F for 4 hours. Do not stir.
Serve with rice, mashed potatos or over large slices of french bread.
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