I like to char or roast the bones until you get a little color to them for more flavor.
Just made enough Irish stew to feed the neighborhood, I added Real Ale Coffee Porter beer and that added a lot of flavor. Instead of flower use pureed vegetables to thicken. This is a good thing to do with shank or neck meat as you cook it down enough to develop a rich broth and the tendons and silver skin mostly disappears.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
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