I decided to see how braised bear shank would taste, and holy cow, I couldn't be happier!
I cut a rear shank in half, seasoned with salt and pepper, dusted in flour, and seared in a hot dutch oven.
Removed the shanks, and added parsnips, carrots and cipollini onions, and sautéed until browned on the edges.
Then I deglazed with a couple cups of red wine and reduced for a bit.
I added the shanks back to the pan, and added homemade bone broth to almost cover the meat.
Tossed in a couple rosemary sprigs, and put in a 250 degree oven, covered, for a few hours.
Removed the shanks, and reduced the sauce on the stove top with a little roux to add some body. I also added mushrooms at this point.
Put the shanks back in to warm, and served.