Preheat your oven to 350°F.

Season the beef shanks generously with salt and pepper.

In a large cast iron dutch oven or heavy bottomed pot. I use this dutch oven I have had for 10 years! grab yours here! sear the shanks over medium-high heat in the oil until browned on all sides, about 3-4 minutes per side. Transfer shanks to a plate.

Reduce heat to medium, add the onions and garlic to the pot, and cook for 2-3 minutes until fragrant.

Add the flour and cook for a min. Stir in the tomato paste and Worcestershire sauce and cook for 1 minute.

Pour in the beef bone broth then add the beef shanks back to the pot. Bring to a simmer.

Cover the pot and transfer to the preheated oven. Braise for 2 hours, until the meat is very tender.

Remove the shanks from the pot and shred the meat off the bones. Save the bones for dog treats or bone broth.

Return the shredded beef to the pot and adjust seasoning with salt and pepper to taste.

Serve the beef shank stew over mashed potatoes, or with crusty sourdough bread.