I have a great love for lamb shanks and normally do them in red wine with a slight variation each time as a experement.

Started looking for differ recipes using shanks and the beer braised was nice. Will try a different one next week.

Beer Braised Lamb Shanks


Ingredients for 2 Portions:
2 lamb shanks (ask butcher for the smaller fore shanks)
1 teaspoon salt, plus more as needed
freshly ground black pepper to taste
Plain flour as required
1 tablespoon olive oil
1 onion, chopped
1 large rib celery, cut in 1-inch pieces
2 large carrot, cut in 1-inch pieces
3 cloves finely chopped garlic
2 teaspoons tomato paste
2 or 3 330ml not-too-hoppy beer
2 springs rosemary
pinch cayenne adjust according to taste
sliced green onions, optional

Method

Original recipe did not use flour on the shanks when browning.

Season shanks with salt and fresh ground pepper (and flour if required)
Brown shanks in heavy pan just bigger than shanks.
Remove shanks and cover with foil.
Add celery, onion, carrot and garlic to pan and sauté for 3/5 minutes.
Add tomato paste stirring for two minutes. Add cayenne pepper..
Add beer and stir, add rosemary and stir.
Return shanks to pan, bring to rapid boil, turn down, cover and simmer for two hours. Turn shanks once. I would simmer at 150c
After 2 hrs shanks should be nearly cooked. Turn off stove and allow to cool to room temperature.
Place pan and contents in fridge overnight.

Next day remove from fridge, remove all fat and allow to return to room temperature.

Cook for another 45 minutes over low head turning once.
Test meat if done remove from pan and cover to keep warm.
Bring stock to rapid boil and reduce by half.

Serve on a bed of creamy mash potato with spring onion and sprinkle cut spring onion on shank if required.

That looks extremely edible Bear, decent sized shanks never seen around here. Always the skinny, below the knee ones.

When we were working in W.Qld., the local butcher in Quilpie would split a whole saltbush mutton neck for us and I would slow cook that in the camp oven using a very similar recipe.
You could imagine a whole neck is well over a kilo. in weight so there was usually some left over. Pulled/shredded next day with left over veg. and gravy made great lunchtime sangers for hard working opal miners 

In my young days, Mum used to cook beef tongue (usually 2), boiled for hours on the Metters wood stove.
When cooled, skinned and all the grissle removed then cut into slices.
I was away working in the bush, coming home Friday evening when she would crumb the beef tongue, shallow fry then serve with tinned peas and mashed potato.
Followed up with bread and butter pudding, after living in a logging camp all week, what a treat to come home to 

Somewhere around the place I have Mums old meat press. It is a metal bowl with a lit which goes slightly inside. The lid has 3 (?) spring metal leaves which fasten onto the bowl and keep a pressure on the contents.
She used to do lambs tongues with herbs etc... great sandwich tucker.
I seem to recall Cactus doing brawn also? Great and simple food items not so often seen these days.

My brawn press