Beef Shank Pasta Sauce

2 meaty beef shanks

salt and pepper to taste

2 T. good olive oil

1 sweet onion, diced

2 stalks celery, diced

3 carrots, diced

8 oz. mushrooms, sliced

1 c. dry red wine

1 (28 oz) can San Marzano tomatoes + can rinsed with water to equal 1/2 can


Heat the olive oil in a large skillet over med high heat.  Pat the shanks dry and season with salt and pepper.  Sear the shanks on both sides, about 5-7 minutes, until golden brown.  Remove to the crock of your slow cooker. 


In the same pan, add the onion, celery and carrots.  Season with salt and pepper. Cook for about 4-5 minutes, add the tomatoes.  Rinse down the side of the can with about 1/2 can of water and add to the skillet.  Cook and stir, breaking up the tomatoes, for a few minutes.  Pour over the beef shanks in the crock of the slow cooker.  Add the mushrooms to the crock.


Deglaze the skillet over med high heat with the wine, stirring and scraping up any brown bits stuck to the pan, until the wine is reduced by half.  Add to the crock of the slow cooker.  Cook on low setting for 8 hours.  


Remove the beef shanks from the slow cooker to a cutting board.  Remove any bone and fat from the shanks. Break the meat into bite size pieces and return to the crock to heat through.