Peppered Beef Shank In Red Wine

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2 to 2 1/2 pounds beef crosscut shank, fat trimmed away

Kosher salt and freshly ground black pepper

Vegetable or peanut oil

10 to 12 cloves garlic, peeled and roughly chopped

2 medium yellow onions, peeled and roughly chopped

1 large stalk celery, roughly chopped

1 bay leaf

1 rosemary sprig

750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon

4 cups beef broth

2 tablespoons balsamic vinegar

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