| | Directions | | Season beef shanks with salt and pepper. Dredge in flour. Brown beef shanks in olive oil. Place in a crock pot. Add all remaining ingredients to crock pot. Cook on low for 8 hours. Best served over Risotto Rice. |
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| Ingredients | | - |  | 4 beef shanks, bone inch 1 inch thick |
| - | | Salt and Pepper to taste |
| - | | 4 tablespoons Olive Oil |
| - | | 1 yellow onion, diced |
| - | | 1 red bell pepper, diced |
| - | | 1 yellow bell pepper, diced |
| - | | 1 orange bell pepper, diced |
| - | | 1 can diced tomatoes (15 ounce can) |
| - | | 1 clove garlic, minced |
| - | | 1 bay leaf |
| - | | 1 1/2 cups red wine |
| - | | 2 cans beef broth (15 ounce cans) |
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