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Beef ossu buco

4 pounds beef shanks, have butcher cross cut into two inch thick pieces
1 T olive oil
1/2 cup onion, chopped
4 cloves caramelized garlic (recipe found at
1 cup celery
1/2 cup plum tomatoes, chopped
2 cups red wine
1 cup beef or chicken broth
1 sprig fresh rosemary
Seasoning for Beef:
2 tablespoons paprika
1 teaspoon thyme
1/2 teaspoon fresh grated nutmeg
1 teaspoon powered garlic

1. Preheat grill or large braising pan to a high temperature. Rub beef with beef seasoning, and top with olive oil. Heat braising pan and add 1 tablespoon Olive Oil. Place beef shanks in hot braising pan. Allow beef to brown about 4-5 minutes, turn and brown beef on other side. Remove beef from pan; add onion, garlic, celery, and plum tomatoes. Allow to cook 2-3 minutes or just until vegetables are tender. Add beef back to pan, add red wine and cook at a high heat for 2-3 minutes. Add broth and rosemary, cover pan and cook at a gentle simmer for 1 1/2 - 2 hours or until meat is tender.
2. Remove beef from pan when tender, and bring remaining sauce in pan to a rapid boil, reduce sauce by half and serve over beef shanks.
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