I use the meat from the shanks, the tendon and collagen just melts on the slow cooker. With beef stock, minced garlic, no salt seasoning, Italian seasoning, a couple tablespoons of mild red chili powder, 2 red chile pods, 3 ancho chili pods and 1 beer. Set on high on the slow cooker, will let it sit for about 6 to 7 hours and we'll see how it comes out.
