Full of flavor and incredibly tender, fall-off-the-bone meat!
Heat your favorite fat in a dutch oven pot on the stovetop over medium heat. Rub salt and pepper on the shanks, then sear on all sides in the pot. Remove the shanks, then add carrots, onions, mushrooms, garlic, and celery to the pot. Cook for 5-10 minutes, then add the shanks back to the pot, pour in some of your favorite broth and red wine, cover, and place the pot in a 425 degree oven. Cook for at least 2 hours or until the meat falls apart with a fork.