Ingredients
Directions
- 1
Heat a Dutch oven over medium heat and add tallow.
- 2
Salt and pepper shanks generously, then brown in the tallow on all sides.
- 3
Remove the shanks from the pot and add onion, garlic, salt, and pepper and allow to sautée.
- 4
Add wine or bone broth to deglaze and then add canned tomatoes, more salt and pepper, and basil.
- 5
Add shanks back in and add the lid to the pot. Braise on low for two hours or until the meat is falling off the bone.
- 6
Serve with mashed potatoes or polenta and a little parm and enjoy!
Notes
Important to note all the alcohol does cook off.
