18-24 small carrots with tops, scrubbed and trimmed
2 Tbsp unsalted butter
1/4 cup parsley, chopped
Zest of 1 orange
Preheat the oven to 300°F.
Prepare the spice rub by toasting whole seeds in a pan until fragrant and grind along with chili powder in a spice grinder, coffee grinder, or mortar and pestle.
Season beef shanks liberally with salt and pepper, then dust with the spice rub on both sides. Heat the Le Creuset braiser over medium heat adding 3 Tbsp of oil. Brown the meat until dark brown on both sides, about 4 to 6 minutes per side. Remove to a plate.
Sweat onion, celery, and garlic over medium heat until onion is translucent, then add tomato paste and cook until slightly darkened. Add wine, scraping all brown bits from the pan, and simmer until reduced by 1/4, about 10 minutes.
Add beef shanks back to the pan along with bay leaves and enough stock to come about
2/3 of the way up the meat; it should not be covered. Close the lid and place it in oven, cooking for 2.5 hours until very tender. Add carrots, cover, and place back in the oven for an additional 20 to 30 minutes.
Remove the shanks and carrots to warm plate and cover loosely with foil. Remove bay leaves and any other solids with slotted spoon; discard. Skim fat from the sauce and reduce further if necessary. It should coat a spoon. Turn off the heat and swirl in the butter.
Mix the parsley and zest together, serve shanks and carrots with sauce, and garnish with the zest mixture.
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