2teaspoonsHerbs de Provence(or substitute a mixture of thyme, oregano, rosemary)
3cupschopped tomatoes (30 ounces)
sea salt and fresh ground pepperto taste
Season beef shank pieces with salt and pepper on both sides. Heat oil in a large pot and brown beef shank pieces on both sides. Transfer to slow cooker. Add onion, carrots, celery and garlic to pot and saute until fragrant, about 3-4 minutes. Add umami paste and saute another minute. Add red wine, Herbs de Provence and tomatoes; stir to scrape up any browned bits from bottom of the pot.
Transfer everything to slow cooker; cover and cook on high for 6 hours. Season to taste with salt and pepper.
For extra umami flavor, add some porcini mushrooms, season with soy sauce instead of salt and serve with a sprinkling of Parmesan cheese.