2 tbsp. oil
2 tbsp. butter, melt
8 (3") beef shanks
1/2 tsp. salt & pepper
4 med. carrots, cut up
1 onion, chopped
2 stalks celery, chopped
1/2 tsp. each rosemary, thyme & oregano
2 cloves garlic, chopped
1 c. dry red wine
2 tbsp. tomato paste
1 c. chicken broth

Brown meat in oil/butter in Dutch oven, sprinkle with salt and pepper. Add vegetables, spices and other ingredients. Cover and simmer 2 hours. Sprinkle with 2 teaspoons lemon peel and 1/4 cup chopped fresh parsley, 1/2 hour before ready to serve. Serve over hot rice.