Provencal Beef Shank Stew Recipe
(serves 4)

3 tablespoon olive oil
2.5lbs bone in Beef Shank, chopped into large pieces
2 medium red onion, sliced
4 large carrots, peeled and sliced
1 1/2 cups red wine
1 big can whole tomatoes, cut up in their juices
a big pinch fennel seeds
1 tablespoon herbs de provence
salt and pepper 

In a large dutch oven heat olive oil on medium and sear beef shanks in batches until browned all over, remove to a plate. Add onions and cook until caramelized, stirring regularly. Add carrots, wine, tomatoes, herbs de provence, fennel, beef shanks, and salt and pepper. Bring to a gentle simmer and simmer for 2-4 hours or until meat is nice and tender (mine took just under 4 hours.) Serve on top of a hearty starch (mashed potatoes, risotto etc)