Seared the shanks in dutch oven & remove, add vegetables & sautée, add red wine & stock & can of diced tomatoes & bring to boil.

Add back meat & fresh herbs, lid on & into slow oven for 4 hours !

Or somesuch !

Deb makes these & I get to play sous chef, for a change.

I'll get the real recipe for you.

Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"