Probably the most requested beef dish at our house. Brown the shanks in oil, lard, or tallow, then braise for a few hours in a broth with wine and vegetables. Preparation is easy and surefire. The meat will be perfectly tender. After eating the shanks, don't forget to scoop out the marrow from the shank bone and smear it on a piece of garlic bread.
Note: Our current supply is packed one sliced shank to a bag so you might want to order two to four packages if you are planning a meal around this.