Wine and Cola Braised Beef Shanks

3 or 4 Beef Shanks

Salt and Pepper to taste

Olive Oil

1 onion

2 carrots, scraped

2 stalks celery

3 cloves garlic

2 T. sweet paprika

2 T. Tomato Paste

1/2 cup port or sherry wine

1 orange, zested and juiced

2 c. red wine

1 can cola


Pat beef shanks dry with a paper towel and season liberally with salt and pepper.  Heat a dutch oven over med high heat.  Add enough olive oil to cover bottom and allow to heat but not to smoke.  Sear the Beef Shanks on both sides in the hot oil.  Remove to a plate.


While Beef Shanks are searing, place vegetables in the bowl of a food processor and pulse several times.  When beef shanks are removed to the plate add the minced vegetables to the hot pan, cook and stir for a few minutes, add the paprika and tomato paste, cook and stir a couple minutes longer. Add the port or sherry and deglaze the pan, scraping up any bits stuck to the bottom.  Cook, stirring occasionally, until wine is evaporated.  Add the orange zest, orange juice, wine and cola to the pan. Return the beef shanks to the pan submerging them in the liquid.  Add a 5 or 6 stems of parsley to the pan, cover tightly  and place in a 300* oven for 3-4 hours.