I use beef shank slices....with bone of course as the base for my vegetable-beef soup.
The meat has a very righ beefy taste and then there's the marrow in the bone.
Linda C

Linda, brown, the use in whatever soup? Do you take the meat off the bone ...at what point? Mauren

I'm still open to other suggestions...the slices have gone into the freezer to await 'inspiration'!! Maureen

I brown the slices in my huge stock pot with the clad bottom.....then add some onion and water....and celery,carrots, tomato, rutabega herbs, spices, wine etc...
When the meat begins to fall off the bone....after about 1n hour, I remove it from the pot, cool it a bit remove the meat and put back into the soup pot and simmer a half an hour or more.
Then I add the "soft veggies" like green beans, peas, corn and okra and cook another 20 minutes or so.....check for seasonings and serve.
Linda C

Has anyone braised this kind of slice to serve in a 'gravy' with the bone still in?

Thanks Linda for the step by step. Maureen