We just got a new shipment of beef shanks so here's a recipe that Rob created. Come grab a shank and make this soon.

Preparation

1. Preheat oven to 300°F. Pat beef shanks dry and season generously with salt. In a large Dutch oven, heat olive oil over medium-high heat and sear beef until deeply browned on both sides, 3–4 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium. Add diced onions and cook until softened and beginning to brown, about 5 minutes. Stir in tomato paste and cook until darkened, 2 minutes, then add minced garlic and cook 30 seconds more.
3. Pour in red wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5–7 minutes. Stir in soy sauce, orange peel, black garlic (if using), thyme, star anise, and fennel pollen. Return beef to the pot and add enough beef broth to nearly cover.
4. Bring to a gentle simmer, cover, and transfer to the oven. Braise until beef is fork-tender and easily pulls apart, about 3–4 hours. Remove beef and let cool slightly. Skim fat from the surface of the braising liquid, strain through a fine mesh sieve or colander, and discard solids. Shred the beef and return it to the pot with the strained sauce.
5. In a pot of salted boiling water, cook pasta until just shy of al dente according to package directions. Reserve 1 cup of pasta water, then drain and add pasta directly into the ragu. Bring to a simmer and cook, stirring, until sauce thickens and coats the pasta, 1–2 minutes. Add pasta water as needed to loosen.
6. Off heat, stir in ¼ cup grated Parmesan until sauce is glossy and cohesive. Season with salt to taste. Divide into bowls and top with additional grated cheese.