Beef Shanks with Lemon and Rosemary

Beef shanks are well-marbled cross-section cuts from the leg, usually about an inch or so thick, and in my opinion are one of the most flavor-packed long-cooking cuts you can get. Their texture after braising is similar to that of oxtails and short ribs, but they’re much meatier. Layered with lemon slices and fresh rosemary, these are braised simply in red wine. You could make a full-fledged gremolata for topping, but I think they need nothing more than a