Cook uncovered over low heat about 5 minutes, add Marsala, and cook until you have a soft, golden mush, about 30 minutes.

Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.

Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan.

Add Marsala, if desired, and stir.

Add the chestnuts, stock, Marsala and rosemary and bring them to a boil.

Add Marsala to remaining cooking juices, stirring to scrape up any browned bits.

Add shanks, Marsala, chicken stock and enough water to cover.

Add garlic and its liquid, orange juice, Marsala and thyme.