Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock.
season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.
Cook it for like 3 hrs at 325.
Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.
Serve it over some good gnocchi with some fresh green beans.
any red meat treated this way will make something so goddamn delicious, you will lose your mind.