Originally Posted by New_2_99s
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.
Another excellent variation:
https://www.themeateater.com/cook/recipes/braised-shanks-osso-bucco-recipe

Also good over polenta.