I'm sure many overlook this delicious cut. When butchering, I purposefully leave extra meat on the shank for some shank roasts. Having that bone in adds richness to the roast. I seared the seasoned shank in bacon fat, then put it in the slow cooker with minced onion, fresh diced tomato, and fresh picked rosemary and thyme. Other spices were added, which helped flavor the gravy for the roast and mashed potatoes. The green beans were picked from the garden minutes before cooking. A croissant adds to this comfort meal. As always, my homemade pickles round out each meal.