Be sure to get the beef shanks with the marrow bone attached; sucking the marrow is half the fun. Use an inexpensive bottle of red wine, just make sure it is dry (not sweet) red wine. I like the Ro-Tel (it’s a Cajun thing) in this recipe, but use the mild version rather than the original (too spicy for this subtle dish). I like the pronounced flavor of anise in this recipe, but eliminate the fennel if you aren’t a fan.