Preheat oven to 325 degrees.

Pat the beef shanks dry with a paper towel, then add salt and pepper on both sides of the beef.

Heat 1 tablespoon olive oil on medium heat in a Dutch oven or other oven proof dish that has a cover. Add the beef shanks to brown, cooking about 5 minutes on one side, then turning to brown on the other side for about 5 minutes. Remove the browned beef shanks to a platter and set aside.

Add the other tablespoon olive oil to the same Dutch oven or pan that you used for the beef shanks. Heat the oil on medium, and add the onions and cook for a few minutes until they start to soften. Add the carrots and cook for a couple more minutes. Stir in the mushrooms, followed by the garlic and tomato paste.

Add the red wine, and stir to scrape up any browned bits and incorporate with the vegetables. Let the wine cook down for a few minutes. Then add 1 cup of the beef stock, crushed tomatoes, rosemary, thyme and bay leaves. Stir to combine.

Add the beef shanks back to the pot, placing them on top of the vegetables and liquid. Pour the remaining half cup of broth over the beef. Cover the pan, and place the beef into the oven to braise for 2 ½ to 3 hours. The beef will be fall off the bone tender when it is ready.

Serve and enjoy! We served our oven braised beef shanks with mashed potatoes. Polenta could be another good serving option.