• prep: 40 min
• cook: 24 hr
• total: 24 hr 40 min

servings:

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

• 6 (1 1/2-inch-thick) beef shanks (6 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2/3 cup all-purpose flour
• 1 1/2 to 2 tablespoons extra-virgin olive oil
• 1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
• 2 cups water
• 4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
• 2 (4-inch-long) strips fresh lemon zest
• 8 fresh thyme sprigs
• 2 Turkish bay leaves or 1 California
• 3 celery ribs, cut diagonally into 1-inch pieces
• 3 large carrots, cut diagonally into 1-inch pieces
• 1 tablespoon fresh lemon juice, or to taste
• Garnish: celery leaves
• parchment paper

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