I fail to understand why folks don’t enjoy making use of the lesser cuts because that is where the flavor is to me and generally take very little attention to cook. Adapt this to your crock pot if you like.
6 beef shanks (about the size of your hand when relaxed)
1 large acorn squash peeled and cut into large dice
1 large white onion large dice
6 large cloves garlic rough chop
4 parsnips peeled and large dice
4 carrots peeled and large dice
1 lb Swiss chard, rinsed and thick stems removed roughly chopped
1 rutabaga peeled and large dice
1 quart red wine
2 cups beef stock
2 T ea. canola and olive oil
1 T ea., dried rosemary, oregano, and thyme
flour for dusting
salt and pepper to taste
balsamic vinegar for finishing
Salt and pepper shanks and dust with flour.
In 4 quart dutch oven over medium low heat, add oil, brown shanks in batches on both sides adding addl oil if needed (this depends on how much marrow is in the shanks) setting aside the browned shanks on a plate. In same dutch oven, over low heat, add onions and garlic allow them to carmelize. Turn heat up to medium-high and add stock and deglaze pot to loosen bits on bottom of pot. Return beef shank and all the wine and dried herbs. Reduce heat to low, cover and allow to simmer 3 1/2 hours. Add all remaining veg ending with the chard on top, a couple sprinkles of salt. Cover and allow to continue on low for 30 minutes or until veg is fork tender. Finish with several drops of balsamic and adjust seasonings if needed.
I serve this with toasted sour dough bread slices for those that enjoy spreading the meat butter (marrow)