1

Preheat oven to 350 degrees F.

2

Heat oil in large Dutch oven over medium-high heat. Add shanks; brown on all sides, about 15 minutes. Transfer to bowl.

3

Add onions, carrots and celery to Dutch oven. Sauté until vegetables are brown, about 8 minutes.

4

Return shanks to Dutch oven. Pour wine over; boil until all liquid evaporates, about 5 minutes. Add garlic and tomato paste. Cook 1 minute. Add broth, water, rosemary, thyme and parsley. Cover; bake in oven until shanks are tender, about 1½ hours.

5

Transfer shanks to bowl. Boil cooking liquid until thickened to sauce consistency, about 35 minutes. Season with salt and pepper. Discard rosemary, thyme and parsley. Return shanks to sauce; heat through and serve.