Braised Beef Shank with Mushrooms

Get a skillet nice and hot, then sear the meat on all sides until well-browned.

Transfer the meat to a baking dish or a cast-iron Dutch oven. Add coarsely chopped celery, carrots, onion, garlic, and thyme. Pour in the broth or dry wine, add the butter, and season with salt and pepper.

Cover with a lid or tightly seal with foil, and place in the oven for about 2 to 2.5 hours until the meat is fork-tender.

Transfer the vegetables from the dish to a blender, add a bit of the flavorful cooking liquid, and blend until smooth to create a rich sauce.

Sauté the button mushrooms in vegetable oil, add garlic and soy sauce, and cook until golden brown.