Zuppa Valdostana - Andrew Zimmern

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 pounds meaty beef shanks, cut 1 1/2 inches thick
• Salt
• Freshly ground pepper
• 2 flat-leaf parsley sprigs
• 2 thyme sprigs
• 1 rosemary sprig
• 1 bay leaf, tied in a cheesecloth bundle with the parsley, thyme and rosemary
• 1/2 pound white mushrooms, stems discarded and thinly sliced
• 1 small onion, finely diced
• 1 large carrot, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• 2 large tomatoes, peeled and cut into 1/2-inch dice
• 2 cups dry red wine
• One 2-pound head of savoy cabbage, cored and coarsely chopped
• 4 tablespoons unsalted butter
• 1 baguette, sliced crosswise 1/2 inch thick
• 1/2 pound Gruyère cheese, shredded