In her new cookbook "BONES", Jennifer McLagan tells us "Meat on the bone imparts flavour like nothing else". In this exerpt from her new book, she makes a case for bringing bones back in the kitchen and to our tastebuds. (LCBO Food and Drink, Winter, 2006). Cooking "en papillote" is a technique that seals food in a paper package with flavourings, and baked. Ask your butcher to "french" the shanks for you... or do it yourself. You will want to expose about 3 inches of the shank bone, thus allowing you to tie the parchment paper to the bone. The packages will not be airtight, so they won't puff up, but the tehnique concentrates the flavours, and makes a great presentation. If parchment paper is too fussy for you, just make the dish in a Dutch Oven. What to Serve: Guinness Draught Beer Wine: Seaview Sparkling Shiraz