Kara and Daryl Enright farm near Tweed, Ontario, a fourth-generation family raising a small herd of beef cattle on land where their own crops feed the animals. These shanks are cross sections of the leg, cut one inch thick, with the marrow in the centre.
Braise them slowly with tomatoes, wine and herbs for a classic osso buco, or let them simmer in a hearty stew on a cool autumn evening. A dish worth gathering around.
