Stuffed Tomatoes and a Question

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Stuffed Tomatoes (meat) (serves 4 people)

I often make stuffed tomatoes in the summer; here is last Sunday’s version:

Ingredients :
4 large tomatoes
1 lb minced beef (lean but not too much)
1 or 2 garlic cloves
1 or 2 tbp matzo meal
1 tbsp of parsley or cilantro
1 egg
ground cumin or other spices you enjoy (I like “meatball spices”)
salt and pepper

Cut a circle around the stem end of each tomato. Remove the centre and scoop out the flesh. Sprinkle a little salt inside, turn the tomatoes upside down and leave them to drain on tissue paper.
Put the meat, crushed garlic, egg, matzo meal, parsley and seasonings in a bowl and mix (preferably with your hands) until the mixture looks even.
Stuf the tomatoes with the filing and cover with the caps. Put them in a baking dish and bake at 350°F/180°C for about 30-40 minutes, or until the meat is cooked.
Serve hot with rice.

Now the question:
I have almost two pounds of beek shank sitting in my freezer. I’d like to cook it for Shabbat, what would you make? Links or recipes are welcome.

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Tags: food, kosher, meat