Thawing in the sink, what would you do?

Make beef vegetable soup. Bones, a couple of bags of frozen mixed vegetables, a potato cubed about the same size as the frozen carrot chunks in mixed vegetable bag, a small onion minced, a can of condensed tomato soup and water to cover about 1 inches. My brother adds barley, but I don't. Bring to a boil and turn down to simmer for an hour or two. Ladle into a bowl and eat.

Pho'

Here's a link for you. Richard. Very closed to what my mother would do. Waste not want not.Delicious. mmmmmmmmmmmmmmmmmmmmmmmmmmmmm

https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock

I picked up the oxtail first, gota' save those for special.

Bake them in a 400 oven for several hours. Pour off the grease, deglaze the dish, then boil the bones at least overnight in water with a couple tablespoons of vinegar. Use as stock for soups.

This is a good pho' recipe.

https://www.allrecipes.com/recipe/228443/authentic-pho/

Shanks?

Braise. Cuban style.

https://www.bonappetit.com/recipe/ropa-vieja (I leave out the olives)

The family opted for beef, and noodles.

Yep, I always use the bone that is in the middle of a 2” thick piece of chuck when making vegetable soup.

Dang, Richard !!!! Somebody pull the fire alarm ? Looks like ya left the table in a hurry !

I waz in arush ta get the picture, an eat Denny!

I'd be all over that, like a fat kid !

Minestrone...

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.