23 minutes ago, Okanagancook said:
@ElsieD wow. That sauce! That nice clean Frenched bone! Classic accompaniments also look amazing. Hope you had a nice bottle of red to go with.
Sauce was good. I use the standard onions, carrots and celery when I cook the shanks and then strain it all out and reduce the sauce. Works well. Pinot Noir was part of the liquid along with beef broth.
Edited to add: the shanks were already frenched.