Sometime yesterday I put four beef shanks into a slow-cooker along with a 1/2 bottle of red wine, some garlic, parsley, carrots, a small can of tomato paste, salt, and pepper. Before I went to bed, I put it all away in the fridge.
What this teensy bit of effort yielded a day later was a pretty decent Monday night feast. The sauce was a deep burgundy-brown...and at fridge temps, slightly gelatinous. No corn starch-wondra-flour thickeners needed here. Thanks to the shanky nature of the cut, the meat and bone work magic to create perfect a perfect sauce.
Rounding out the plate were olive oil mashed potatoes with parsley, crostini, and a gremolata garnish. Look at the photo closely, and you can see a bit of marrow just waiting in the bone in the foreground. What else do you think the toast was for?