Had A Nicely Done Beef Shank Tonight

Sort of a bourguignon.

A bit over two pounds, bone (with marrow) in.

Floured and seared in olive oil, with a chopped shallot, a chopped stalk of celery, and a couple of carrots cut to big chunks in there as well.

About a half bottle of red wine, and a similar amount of beef broth, along with a half dozen whole smallish onions and garlic cloves, a couple tablespoons tomato paste, salt, pepper, thyme and bay leaf.

Put covered in a 325 degree oven.

After an hour or so, add six or eight red potatoes cut into big chunks, return to oven covered.

After another hour or so, add half a pound of whole fresh mushrooms, return to oven covered.

After another half hour, the meat should be fall off the bone tender. If things seem a bit watery, thicken with a bit of roux.

It's a fairly inexpensive cut, this one was four dollars a pound. It needs slow stewing, mind, but the time it takes is worth it.