2 Cups Russet potatoes, halved. 1/2 Cup Onions. 1 cup chopped carrots (prepared last). 1 Tsp Salt (Sea Salt is best). 2 Tbs. Fresh Ground Pepper. 2 Lbs. Shank Steak. 2 Tbs. worcestershire sauce. 2 Cups Water. 2 Tbs. Canola oil. 1 cup flour. 2 Tbs. Butter. Mix salt and Pepper and hammer with mallet into the meat. Let rest for half hour. In Skillet saute onions in Canola oil, until lightly brown. In Crock pot add meat, potatoes, onions, and enough water to cover. Cover crock pot and cook on medium for 4-6 hours. Half hour before serving, chop carrots and add to crock-pot. Add flour and 2 Tbs. Melted Butter and 1 cup water from crock-pot to make gravy in skillet. (prepared gravy works also) Serves 4.