Brown Windsor

• 1 pound beef shank
• 1 tbsp. flour
• salt

Dredge the beef shank in the flour. Shake off any excess flour. Sprinkle with salt. Heat the butter in a heavy skillet and sauté the floured beef shank for a few minutes. The meat should brown, but the butter should not burn. Add the onion and garlic and sauté for a moment. Add about 6 cups of water and the marmite. Simmer, covered, on very low heat for 1 ½ hours. Stir well from time to time.</