[jyl]

Ok, did a bit of reading, think the beef shanks are going to be oiled, salted, floured and browned, then pc'd 1+ hour in red wine, carrots, stock, a crapload of garlic, and other odds and ends, then puree the liquid and reduce it for an hour. Very conventional. I'm worried about experimenting too much and ending up with a bunch of inedible dishes. That's happened before here :-(