Braised Beef Shank with Gremolata

1. Trim excess fat from beef shanks if desired.
2. Salt and pepper beef shanks on both sides.
3. Prepare seasoned flour by combining flour, salt, and paprika.
4. Dredge beef shanks in flour and shake off excess flour.
5. Heat oil in a large skillet over medium heat.
6. Add the beef shanks and brown them for 4 to 5 minutes on each side. The shanks should just brown on both sides.
7. Remove the shanks and place them on a plate.
8. If needed, add another tablespoon of vegetable oil to the skillet.
9. Add onions, celery, and carrots to the skillet.
10. Sauté until the vegetables just begin to brown.
11. Add chopped garlic and sauté for another minute or two.
12. Add ½ cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits (fond) as you can.
13. Add cumin and smoked paprika and stir to combine spices in the mixture.
14. Place the shanks back in the skillet with the vegetables.
15. Cover and simmer until the shanks are tender.
16. Combine chopped parsley, lemon zest, and chopped garlic to make a gremolata.
17. Serve the beef shanks with vegetables and topped with gremolata.

Optional Slow Cooker Instructions

1. Transfer seasoned vegetables to the Crock-Pot and place the beef shanks in the Crock-Pot. Add low sodium chicken broth, and cover. Cook on low for 4 to 6 hours.

Optional Oven Instructions

1. Transfer seasoned vegetables and beef shanks to a Dutch oven or another cooking vessel with a lid. Add chicken broth and cover. Bake at 250 degrees for 4 hours.