Smoked & Braised Beef Shanks

1: Pat the beef shanks dry, coat in olive oil and season generously on all sides with the garlic pepper rub.

2: Place them on the smoker at 250° for 2 hours. In the meantime, prep all of the veggies.

3: Once the shanks are off the smoker, heat a dutch oven or large oven-safe pan over medium heat. Add olive oil followed by celery, carrots, onions, and shallot. Sauté for a few minutes, then add minced garlic.

4: Clear a spot in the middle and add in the tomato paste. Let it sit for about a minute and then mix.

5: Season to taste with salt, pepper, rosemary & thyme. Mix until well combined then place the beef shanks on top.

6: Pour in the red wine, place the lid on and pop it in the oven at 325°F for 2-2.5 hours or until the beef shanks are fall-apart tender.

7: Plate it up & ENJOY!