BENNY'S BOMBASS BEEF SHANKS
4 6oz. Beef Shanks
1 medium sized onion (sliced thin)
4 -7 cloves of garlic (thinly sliced)
salt & pepper
3 bay leaves
2 tablespoons of thyme (chopped)
2 quarts of beef stock
3 tablespoons worcestershire sauce
Salt, pepper and dredge beef shanks in the flour and brown all sides in a roasting pot in the oil. Set shanks aside and saute the onions for about 3 minutes just until they are starting to get soft. Add the garlic and continue to saute until garlic becomes fragrant. Then add the 2 quarts of beef stock, worcestershire sauce, bay leaves and thyme and the browned beef shanks add enough water that it covers all the meat. Bring to a boil, then lower the heat and simmer for 2 hours. Serve with mashed potatoes and corn and enjoy.
If you want to make a gravy drain the remaining liquid add it too a roux and 1 1/2 cups of milk.