We love beef shank and think it's one of the best cuts of beef around. It's so incredibly simple to make and so incredibly rich and delicious.
This slow-cooker recipe works for chuck roasts, as well.
Take a package of shanks out of the freezer the night before you want to use them.
In the morning, melt some chicken schmaltz (olive oil if you haven't been saving your chicken fat) in a frying pan. Saute a couple of medium onions, sliced, and several cloves of garlic, until soft and a little brown. Remove veggies to your slow-cooker.
Brown your shanks in the frying pan. Put them in the slow-cooker in top of the veggies. Sprinkle generously with fresh-ground pepper and kosher salt. Throw in a few sprigs of fresh herb... I like sage, thyme, rosemary... whatever you like best with beef.
Pour over a quart jar of tomatoes, or a couple of 14-oz cans from the store. Cover and let cook on high until dinner time, checking occasionally to make sure it doesn't boil dry. When it's done, the meat should be falling off the bone.
Just before serving, add a splash of sherry vinegar to cut the richness (this will be very rich).
Serve with potatoes and a BIG green salad, again this is very rich and the salad will balance the meal nicely.