Add salt and pepper to the meat shanks for seasoning. ❚

Shake off extra flour after dredging the shanks in it.

Grease the Dutch oven and place it over medium-high heat. Don't overcrowd when adding the beef shanks once they are thoroughly cooked.

Allow the steak to caramelize on both sides by browning it for three to four minutes on each side.

The meat should be taken out of the pan and placed aside.

Stirring continually, sauté the onion, carrots, celery, and garlic for two to three minutes over medium-high heat.

To deglaze, add the wine and scrape away all of the brown pieces from the meat and veggies. Let the wine diminish to half.

Stir the pan after adding the crushed tomatoes. ▚

Add pepper and salt for seasoning.

Return the steak shanks and the drippings from the dish to the pan. ▚

Add the bay leaves and fresh herbs, and stir in the water or broth.

Once the beef is tender and the sauce has decreased, cook the beef on low for two and a half hours with a cover on. You may also bake this at 350 degrees for the same amount of time.

Take the saucepan out of the oven or burner. ❚

Throw away the bay leaves and the stalks from the herbs.

Top with a sprinkle of fresh parsley. ♓

Serve with spaghetti, rice, mashed potatoes, or polenta. Have fun!