Serving suggestion – simple roasted potatoes and watercress or arugula tossed simply with lemon juice, olive oil, salt and pepper.
Heat a large dutch oven or skillet with a lid over medium high heat
Season the beef shanks liberally with salt
Add the grapeseed or vegetable oil to the dutch oven
When the oil just begins to smoke, carefully add the beef shanks and brown for three minutes
Carefully turn the beef shanks over in the pan and brown for 3 minutes longer
Remove the beef shanks from the pan and set aside on a plate
Add the remaining ingredients, except for the pureed peaches and beef stock to the pan and cook until slightly browned, about 4-5 minutes, scraping the bottom of the pan to loosen any brown, stuck bits
Return the beef shanks to the pan and add the peach puree and beef stock. Bring to a boil then reduce the heat to medium low, cover, and simmer for 2-3 hours, checking to ensure that the liquid is not at a full boil and ensuring that the pot has not run dry.
When a fork or small knife can be inserted and removed from the beef shanks with no resistance, remove the dutch oven from the heat and using a slotted spoon, gently remove the beef shanks from the liquid and set aside.
Strain the cooking liquid into a sauce pan and bring to a boil.
As the sauce boils, it will start to thicken after about 20 minutes, reduce the heat and allow the sauce to reduce to the point of being glazy, about 8-10 minutes. Adjust the salt to your liking and finish with a little black pepper.
Arrange the beef shanks on a plate and liberally coat with sauce to serve.
(For best results, brisket should be made at least one day ahead of time, sliced, and then frozen in its own juice. Thaw and reheat to serve. This tenderizes the meat and makes it more enjoyable)