sallye bates


I had not made this in years until Saturday, so I was afraid I would forget an ingredient. I wrote down what I added as I went along and this is the result. It was very tasty. I hope you'll think so, too.

Great served over steamed rice, pasta, or even mashed potatoes; with a side of fresh spinach salad and garlic toast.

★★★★☆ 1 vote
15 Min
45 Min
Stove Top


veal or beef shanks (6-8 oz each)
5 Tbsp
1 Tbsp
1 Tbsp
ground black pepper
2-3 Tbsp
olive oil
2 medium
celery ribs
1 medium
white onion
2 clove
1 c
white wine
1 can(s)
hunts petite diced tomatoes (14 ounces)
1 can(s)
hunts tomato sauce (8 ounce)
2 Tbsp
italian seasoning ***
1 medium
bay leaf
2-3 c
beef broth



Peel carrots and cut into thin julienne slices.

Cut celery ribs into thin julienne slices.

Peel and slice garlic cloves.

Peel and slice onion into thin slices.
2Place flour and salt and pepper into ziplock freezer bag. Seal and shake vigorously to mix well.

Drop beef shanks into bag, reseal and shake vigorously, turning over several times until entire shanks are lightly covered with flour mixture.
3Place large skillet (I use my 12" chicken frier) over medium high heat.

Add just enough olive oil to barely cover bottom of skillet and allow to heat until shimmering.

Place shanks in hot oil and brown on both sides (about 3 minutes per side).

Remove shanks from pan and set aside. LEAVE SKILLET ON BURNER.
4Add wine, carrots, celery, garlic and onions to the skillet with the meat drippings.

Stir with wooden spoon to deglaze bottom of pan.

Turn heat down to medium low and allow to simmer for about 2 minutes, stirring constantly until pan is deglazed.
5Add tomatoes and tomato sauce; stir to blend well.

Add 2 cups beef broth and stir to blend.

Add italian seasoning ***HOMEMADE ITALIAN SEASONING MIX (SALLYE) (or your preferred seasoning) and bay leaf.

Mix spices into tomatoes with wooden spoon.
6Place beef shanks back into pan with tomato mixture and add beef broth if needed to completely cover the shanks.

Turn heat to low and simmer for about 45 minutes or until shanks are tender.

Broth should thicken as it cooks down.

Add more broth or water as needed.
7Good served over rice, noodles or even mashed potatoes.

Serve hot.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, For Kids