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Beef Shanks in Pasta Sauce over Spaghetti Squash

Beef Shanks in Pasta Sauce over Spaghetti Squash 

2 Browning Homestead Beef Shanks (about ¾ lb.)

1 qt. your red pasta sauce (make your own or your favorite jarred sauce)

1 smallish Spaghetti Squash (whole)

½ cup red wine (optional) or water 1 cup water  

SHANKS: Thaw beef shanks in the vacuum sealed packages in a bowl of cool (not cold) water. I used two small shanks and it took about 10 minutes.  Cover shanks with flour, then place floured shanks in hot cast iron skillet in which you have heated 2 tbsp. olive oil.  Brown lightly on both sides. Turn heat down under skillet and move shanks to a crock pot.  Add half cup of water (or substitute red wine) to the skillet and stir remains together until blended (30 seconds). Pour on top of shanks, and then cover shanks with your favorite red sauce. I used one quart of sauce over two shanks.  Cook on low for 8 hours. 

SQUASH:  Cut the spaghetti squash in half (not lengthwise), remove the seeds, and place the two halves in another crock pot into which you have placed 1 cup of water.  Cook on low for 8 hours. Remove squash from crock and, using fork, remove squash strands from skin into bowl.

Serve beef and sauce over squash.  The beef should fall off the shank bones and the sauce has the benefit of the rich flavor of the marrow and pan sauce.   

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