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In the same sauté pan brown the rough chopped vegetables and place them in the baking pan with the shanks. Deglaze the sauté pan with the white wine and poor over the shanks with the beef stock, bay leaf and Italian herbs. Cover the pan with foil and place into the pre-heated oven for 4-5 hours until the meat is tender and falls off the bone. Serve with mashed potatoes or polenta.
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