This is an amazing recipe, and my favorite for Beef Shank Steaks. We've had it several times. I only change the directions slightly due to our preference for firmer vegetables. After searing the shanks (and before the onions), I saute the carrots, parsnips and celery for just a couple of minutes. I then remove them to be added later; then I continue with the rest of the directions. When I can't find good quality fresh herbs (or to reduce my prep time), I use 2 teaspoons each of dried thyme and rosemary. I use a fat free beef stock or beef broth. I cook mine in the oven at 300F, adding the reserved sauted veggies for the last hour. And I use the leftover seasoned flour mixed with water to thicken the gravey (instead of corn starch). I highly recommend this recipe.