• prep: 30 min
• cook: 2 hr 30 min
• total: 3 hr

servings:

• 4 (10-ounce) cross-cut beef shanks with marrow bone
• Kosher salt and freshly ground black pepper
• 1/2 cup unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 2 cups dry red wine
• 2 cups beef stock
• 1 cup diced yellow onion
• 1 cup diced celery
• 1/2 cup chopped fennel bulb
• 1 large ripe tomato, roughly chopped
• 1 (10-ounce) can mild diced tomatoes and green chilies, drained, such as Ro-Tel
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon chopped fresh rosemary
• 1/2 cup chopped flat-leaf parsley
• 2 bay leaves
• 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here

Click Here For Step-By-Step Instructions