braised beef shanks with mushrooms and olives

prep: 35 minutes | roast: 2 hours at 325°F | MAKES: 8 servings

• 2 Tbsp. olive oil
• 4 bone-in beef shanks, about 1¼ inches thick (about 4 lb.)
• Salt and black pepper
• 2 cups chopped onion
• 1 cup coarsely chopped carrots
• 3 cloves garlic, minced
• ¾ cup dry red wine or beef broth
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup beef broth
• 12 oz. cremini mushrooms, halved or quartered
• ¾ cup pitted assorted olives
• Hot cooked gnocchi (optional)
• 1 recipe Gremolata (optional)

1. Preheat oven to 325°F. In an oven-safe 5- to 6-qt. pot heat oil over medium-high heat. Add beef shanks and cook until browned on all sides. Remove beef shanks from pot. Sprinkle with salt and pepper; set aside.

2. Add onion, carrots, and garlic to pot. Cook and stir 5 minutes or until softened. Add wine, stirring to scrape up browned bits from the bottom of the pot. Return beef shanks to pot; add tomatoes and broth. Bring to boiling.

3. Roast, covered, 2 to 3 hours or until beef is tender, adding mushrooms the last 20 minutes.

4. Transfer beef shanks to a platter. Strain vegetables from cooking liquid. Stir olives into vegetables. Add vegetables and, if desired, gnocchi to platter. Drizzle cooking liquid over all and, if desired, sprinkle with Gremolata.

PER SERVING: 387 cal., 20 g fat (6 g sat. fat), 66 mg chol., 666 mg sodium, 13 g carb., 2 g fiber, 6 g sugars, 34 g pro.

GREMOLATA: In a small bowl combine ¼ cup snipped fresh Italian parsley, 2 tsp. lemon zest, and 4 cloves garlic, minced.