These you broil or brown in a skillet. Then saute them with onions, browning the onions, and then braise covered with white wine or Marsala. You want them not only done, but tender. This can take an hour. Then make a flour gravy with the reduced pan juice.
Now you are ready to enrobe them in pastry to bake.
Before doing that, smear mushroom pate, using whatever recipe for it you like, completely filling the center doughnut hole of each shank chop. You can include truffles in there. The pate needs to have been made in advance.
Enrobe each shank in pastry, pouring gravy inside the pastry shell, and seal and pierce the pastry top (like a pot pie). Bake until dark golden.
Serve with a plain risotto or french fries.
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