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1
Pre-heat the oven to 400 degrees.
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2
Remove the green parts of the Vidalia onions and slice into approximately two inch long pieces. Slice the remaining light green and white parts into roughly half inch slices and toss with some olive oil, salt and pepper.
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3
Cover the beef shanks with olive oil and a good coating of salt and pepper.
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4
In a cast iron skillet, place the portabellas with their gills facing up. Cover the mushrooms with the light green and white sliced onions. Put the beef shanks on top of the onions. Finally, pile the green parts of the onions on top of the beef. Beef shanks really need to be cooked with liquid, and the goal is to smother them with the onions so they have a way to stay moist. You may need to use some of the light green and white parts to help with the smothering.
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5
Roast in the oven for approximately an hour.
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6
Pre-heat the oven to 400 degrees.
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7
Slice the bread into half inch slices and brush with olive oil.
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8
Place them on a cookie sheet and bake in the oven for 5 - 10 minutes, or until pieces are golden and crispy.
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9
Rub the cut halves of the garlic over the crispy bread.
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10
To serve, put the crostini on the plate first then layer the meat and veggies as they were cooked on top of the crostini. You will have a delicious pile of crostini, portabella full of beef and onion juice, cooked vidalias, and beef. Enjoy, remembering to scoop out the marrow and savor.
