|Beef shank cross cuts||6 (Each 1 Inch Thick)|
|All-purpose flour||1 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), cut into half|
|Onions||2 Medium, sliced|
|Water||1 Cup (16 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Cracked pepper||1⁄4 Teaspoon|
|Canned garbanzo beans||19 Ounce, drained (1 Can)|
|Frozen italian green beans||10 Ounce, thawed (1 Package)|
|Cherry tomatoes||1 Pint|
|Canned whole mushrooms||4 Ounce (1 Can)|
1. On waxed paper, coat beef shank cross cuts with 3 tablespoons flour. In 8-quart Dutch oven with oven-safe handles, over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic. Add shanks and cook, a few at a time, until well browned on all sides, removing shanks to plate as they brown; set shanks aside.
2. Reduce heat to medium; add onions to drippings in Dutch oven and cook until tender, stirring occasionally. Stir in 2 tablespoons flour until blended. Gradually stir in water, wine, salt, pepper, and bay leaf. Return shanks to Dutch oven; over high heat, heat to boiling. Remove Dutch oven from heat; cover and bake in 350°F. oven 2 hours or until meat is fork-tender, stirring occasionally.
3. Skim fat from liquid in Dutch oven. Stir in garbanzo beans, Italian green beans, cherry tomatoes, and mushrooms with their liquid; cover casserole and bake 20 minutes longer or until vegetables are fork-tender. Discard bay leaf.