directions

Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl, season the shanks then dredge in flour. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside. In a food processor, pulse the onions, celery, carrots, and garlic. Add to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the bay leaves, thyme, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, garnish with lemon parsley mixture.