Season Monterey Beef Shanks with salt and pepper.  Dredge in flour and sear in a sauce pan until browned in both sides.  In the same pan, add buttercup, sauté garlic, onions and mushrooms.  Add flour and stir thoroughly.  Add seasoning and stock.  Let simmer for 2 ½ hours, or until fork tender.  Serve on a sizzling plate.

Makes 2 servings.