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In a braising pan heat 3-tablespoons olive oil, onions, carrots and saute until tender. Add garlic and saute for a minute. In a bowl add olive oil, sea salt, black pepper and wisk. Toss beef shanks one at a time in oil. Place 2 beef-shanks in braising pan and sear on both sides, remove from pan and set aside. Sear remaining beef shanks and place all beef- shanks into the pan. Add 1/2 cup Merlot wine and reduce wine by one-half. Add beef stock, tomatoes, tomato paste, bring to a full boil and reduce to simmer. Place fresh herbs, juniper berries, peppercorns in cheesecloth, tie with string and place in pan. Place a tight fitting lid over pan and braise 1 1/2 to 2 hours or until beef is tender. Remove beef-shanks and hold warm. Strain beef stock and cook egg noodles in beef stock until tender. Divide noodles into warm bowls and place 1 Center-Cut Beef Shank on top. Add beef broth and garnish with fresh chopped parsley. Chef's Note: Use a good quality Repertoire Wine2006 2006; Harmony Cellars, Paso Robles, Calif.
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing