Season the shanks with salt and pepper, and dredge in flour on both sides. Set aside the remaining flour.
In a frying pan, heat the oil and melt the butter over high heat. Brown the meat on all sides and transfer to the slow cooker. Using the same pan, brown the onions, celery, carrots and garlic for a few minutes. Sprinkle with flour, season with salt and pepper, and deglaze with the red wine. Transfer to the slow cooker.
Add the tomatoes, olives, capers and thyme to the slow cooker.
Add beef broth until the vegetables are covered.
Cook on maximum heat for 8 hours.
Just before serving, season with salt and pepper, and add the oregano.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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