Toss cubed beef shanks (but the helper sliced them) with salt, black pepper and flour. Brown in a hot pan.
Add garlic, onions and all kinds of herbs and bay leaves, and carrots and mushrooms and bit more salt & black pepper. Pour in a cup of red wine, and beef stock. Stew in a slow cooker for 3 hours till soft, tender. Yummy with rice, pasta or mash.
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