1 tablespoon olive oil
1 medium onion, sliced into 1/4-inch rounds
2 (8.5 ounce) cans beef shank, drained
1/4 cup white wine
3 tablespoons Italian-style dry mustard
1 teaspoon dried oregano
1 teaspoon dried savory
1 cup chopped celery (optional)
Heat olive oil in large skillet over medium heat. Stir in onion, and cook until golden. Stir in beef. Simmer about 10 minutes, or until beef is tender. Stir in wine and oil, and cook about 5 minutes, until mixture is thickened. Reduce heat to low, and simmer 5 minutes, stirring constantly. Slowly pour in celery and oregano, cover, and simmer 2 minutes.
Add reduced oil slowly to the skillet, stirring constantly, continued until mixture coats the back of a metal spoon. Add celery and oregano, and place over large portion of beef. Cover, and simmer for 5 minutes, stirring and allowing sauce to thicken.
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