Braised Beef Shanks

When I make a stew, I prefer to cook the meat on the bone to achieve the fullest flavor. Beef shanks also have a considerable amount of marrow, which is what makes the gravy in the stew so velvety and rich. This recipe is a true winter crowd-pleaser. You’ve really got to try it. When I make this at the firehouse, I season and sear the beef the night before and store it, covered, in the refrigerator. Then all I have to do the next day is slice, dice, and chop the vegetables and I’m ready to