2 - 1 lb-ish beef shanks
2 - cans of Carib Lager (you could substitute for another brand of beer but I wouldn't)
1 - Spanish onion
fresh or dried rosemary
salt and pepper
optional: shallots (after further inspection mine were not the freshest so I left them out)
4 - decent size carrots
1 - 12"x10"x2.5" tinfoil pan
I also went with a bunch of asparagus for a side dish but potatoes would also compliment this dish.
Now you know that I always preach about washing your meat. I have another reason to do this besides the fact you don't know where the meat has been before it is in your possession. The butcher is supposed to scrape off the bone residue from the meat after it passes threw the band saw but before it goes in the package. In my case the front side that the customer see's was scraped but the back side was not. Anyways, after your meat is washed season with some salt and pepper. Pre-heat the BBQ on high and give it a bit to get hot. While you are waiting slice your onion into round slices so you can line the bottom of the tin foil pan with them. Also slice your carrots length wise into quarters.
I also steamed my asparagus on the grill as well. I placed the asparagus on a piece of tin foil about 3 times bigger than the veg. I sprinkled some salt on it, some lemon juice, a dollop of butter, then folded the edges of the tinfoil up and added some water. I placed this packet on the upper grill over the hot side of the grill with about 15 mins left on the beef shank's cooking time.