This is a thick and rich Italian dish that just oozes flavour. I have made this so many times that the page in my recipe book is speckled with the sauce. Please don't use beef shank as it is too tough. This is also suitable for a slow cooker but you will have to reduce the liquid content.
Saute shanks in oil in a large heavy based saucepan. Brown on all sides. Add half the crushed garlic, all the carrot, 1 squeeze of lemon juice, parsley and tomato paste. Add wine and enough beef stock to cover shanks. Mix well.
Bring to boil, reduce heat and simmer gently covered for 1 hour. Turn meat once or twice during cooking. Remove lid for last few minutes.
Stir in remaining garlic, 1 squeeze of lemon juice, lemon zest and extra parsley and allow to thicken. Add Salt and Pepper to taste.
The meat will often come away from the bones, so make sure that everyone has a bone or two on their plate. Serve with boiled potatoes or crusty bread.
Once this is on the plate you can suck the marrow out of the bones (as my husband does) or I prefer to remove the marrow with my knife and blend it into the sauce for an extra kick - that just makes the dish for me.
Did this recipe a couple of months ago but just hadn't the time to review. Really tasty winter warmer. I also use good tasty stock which can make a recipe even better. Great flavours all round in this recipe and will use again next winter. Thanks for sharing JacksBack. - 01 Dec 2014