Preheat oven to 250°F .

Pat shanks dry, sprinkle with paprika, set aside. Chop 1 clove garlic together with leaves from 1 sprig thyme, and set aside.

In a large Dutch oven, sauté onion, carrot and celery in olive oil until they begin to soften (this is called a “mirepoix,” a very common base for soups and stews). Add garlic/thyme muddle, stir, and sauté just until the garlic and herbs become fragrant. Remove mirepoix from pan, reserve, and return pan to heat. 

Add olive oil, and brown shanks on all sides in pan. After shanks have browned, remove from pan, and deglaze with 1 cup beef broth. Return all ingredients to pan, and add remaining beef broth. Cover and braise in the oven until meat is fork tender, about 2 to 3 hours. When shanks are done, remove from pan, and strain liquid through cheesecloth into a small dish. Serve with warm jus over quinoa.

Recipe by Naf Hanau

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.