Our cross cut beef shanks contain a marrow bone and are an ideal cut of meat for braising and then utilizing the remaining marrow bones as part of the next batch of broth. Cooking meat on the bone yields a richer, denser, more nutritious meal. A traditional Italian dish, this recipe is similar to a pot roast and is best when planned in advance. I imagine it can be done in a slow cooker or instant pot a little differently, but I’ve always braised these in my dutch oven for many hours on a cool or rainy day.
Adapted from Nourishing Traditions