Red wine-braised beef shanks with mushrooms

Vegetable oil	3 tablespoons
Beef shanks, 1-inch thick	4 (3 pounds)
Paprika	2 ½ tablespoons
Salt	2 tablespoons
Garlic powder	1 tablespoon
Black pepper, freshly ground	1 tablespoon
Onion powder	1 tablespoon
Cayenne	1 tablespoon
Oregano, dried	1 tablespoon
Thyme, dried	1 tablespoon
Onions, large, finely chopped	2
Celery ribs, finely chopped	2
Carrots, large, finely chopped	2
Mushrooms, button, stems trimmed	½ pound
Garlic cloves, minced	8
Bay leaves	3
Thyme sprigs	8
Rosemary sprigs	2
Wine, red, dry	2 ½ cups
Tomato paste	3 tablespoons
Tomatoes, crushed	15 ounces
Beef stock	2 cups
Basil, fresh, chopped	¼ cup
Parsley, fresh, chopped	¼ cup
Red pepper, crushed	¼ teaspoon
Salt	1 ½ teaspoons
Black pepper, freshly ground	¼ teaspoon

1. Combine paprika, salt, garlic powder, pepper, onion powder, cayenne, oregano, and thyme.
2. In a large Dutch oven, heat oil over high heat until very hot.
3. Season shanks on both sides with the seasoning mixture; transfer to Dutch oven, and cook until browned on both sides, about 3 to 4 minutes per side.
4. Transfer shanks to a plate, and set aside.
5. Add onion, celery, carrots, and mushrooms to the Dutch oven, and cook, stirring occasionally, until vegetables are soft and are beginning to caramelize, about 7 minutes.
6. Add garlic, bay leaves, thyme, and rosemary, and cook for 2 minutes.
7. Add wine, and stir well with a wooden spoon, scraping bottom of pan to loosen any bits.
8. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, red pepper, salt, and black pepper, and stir well to combine.
9. Return shanks to the Dutch oven, and bring sauce to a boil.
10. Cover Dutch oven, lower heat to a simmer, and cook for 5 hours, stirring occasionally, or until shanks are tender.
11. Taste, and adjust with seasonings, if necessary.

Recipe by Emeril Lagasse.