eason and Sear the Beef Shanks: Season the beef shanks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the shanks on all sides until browned, about 4-5 minutes per side. Transfer the shanks to a Dutch oven or large pot.

Sauté the Vegetables: In the same skillet, add the chopped onion, carrots, and garlic. Sauté for 3-4 minutes until the vegetables are softened.

Deglaze the Pan: Add the red wine (if using) to the skillet, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.

Add the Liquids and Seasonings: Pour the beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves into the Dutch oven with the shanks. Add the sautéed vegetables and stir to combine.

Slow-Cook the Beef Shanks: Cover the pot and simmer on low heat for 2-3 hours, or until the beef shanks are fork-tender and the sauce is rich and flavorful. Alternatively, you can bake in a preheated oven at 325°F (165°C) for 2-3 hours.

Serve: Remove the bay leaves and discard. Garnish the beef shanks with fresh parsley and serve hot with mashed potatoes, polenta, or crusty bread.