Had four shanks off a yearling red calf in the freezer that I'd been umming and aahing about what to do with. Would they not be tough?
So, large soup pot, browned off the shanks (after trimming a couple of bones that were a bit long with my 5" rib saw!). Left for a bit after browning as I got on with the next stages.
Softened an onion in the same pan with a bit of oil. Then 1/3 of a bottle of red wine (thats all that was in the bottle at that point). Boiled off the alcohol. Added a tablespoon of cranberry sauce, two sprigs of rosemary and a litre of good stock (I use half and half veg stock and beef).
Back in with the shanks, up to the boil then simmered for two hours. Parnips and carrots in for the last hour and at the last a tablespoon of water and cornflour to thicken.
The meat was falling off the bone. As tender as a tender thing, with all the unctuous soft bits that were once tough old sinews.
Each shank is a hearty portion. With some boiled Jerseys it got the thumbs up at the table. Nummm, nummm, nummm. Real gravy-down-the-chin loveliness.
However you like to prepare it, could shanks be the best cut of the lot?