Brown shanks well on all sides in a hot skillet

1 cup dry red wine
1 cup beef broth
1 TBSP rosemary
2 tsp thyme
Splash red wine vinegar
1/4 cup "W" sauce

+ everything else you see

10 hours on low.

Orange zest, 1 clove raw garlic & bunch of chopped parsley (Gremolata), to serve.

Serve over mashed taters, or cauliflower or parsnip puree.

Paul.

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