Lather your shanks in oil and thoroughly season using a blend of salt, pepper and garlic powder. Add some sifted flour to a bowl or plate and gently dredge the shanks until they are coated with flour on all sides evenly. Place the shanks on a plate to set for 5 minutes.

Preheat your fire to a high temperature for direct skillet cooking (around 400F). Add a large cast iron over the fire with oil to preheat 2 minutes before cooking.

Add your shanks to the skillet and sear for 1-2 minutes per side until all parts of the shank are browned including the sides. When done, pull the shanks off and discard the excess oil in the skillet.

Re-adjust your fire to a medium temperature for direct skillet cooking (around 350F). Allow your skillet to lower in temperature for 5 minutes off the heat, then add back to the fire.

Add butter to the skillet to melt with 1 tsp of oil. First, add your carrots, celery, and onion. Cook for about 2 minutes until they become soft. Next, add your shallots & garlic to brown for about 1 minute stirring frequently. Finally, mix in your red wine, dijon mustard and chicken stock. Continue stirring frequently. Bring the skillet to a low running boil, then add the shanks back to the skillet. Add some more chicken stock if necessary so that the liquid comes to just below the top of the shank. Cook the shanks at a consistent medium temperature running boil for 1.5-2.5 hours or until they are falling off the bone and fork tender. Make sure to flip the shanks every 30-45 minutes for an even cook. Keep adding wood as needed, and add more chicken stock if the liquid drops below half the height of the shank.

While the shanks are simmering, make your side dish to go with them. I recommend mashed potatoes, rice, pasta or polenta!

Once the shanks are tender and done, pull off the fire. Place an individual shank on top of a bed of your side dish, spooning some liquid from the skillet over top and garnishing with parmesan cheese and finely chopped parsley. Enjoy!