Make the mushroom gravy. Heat a cooking pot or sauce pan then add the 1 tablespoon butter and melt. Put-in the mushroom and sauté for 3 minutes. Add the condensed cream of mushroom soup then stir. Pour 3/4 cup water; add 1/2 teaspoon salt and 1/2 teaspoon ground black pepper then stir. Simmer for 5 minutes or until the sauce thickens.Set aside.
Arrange Beef Shank in a cooking pot then sprinkle 1 teaspoon salt.
Pour 3 cups water and apply heat. Let boil and simmer until the beef is tender. Remove from the cooking pot and place in a clean plate. Note: add water as needed.
Season both sides of the beef with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and garlic powder. Set aside.
Heat a pan then add 2 tablespoons butter. Let the butter melt.
Pan-fry both sides of the beef for at least 2 minutes per side.
Heat the sizzling plate (metal plate) then put-in 1 tablespoon butter and let melt.
Arrange the pan fried beef on the sizzling plate, top with mushroom gravy, and place the corn on the side.
Serve hot. Share and enjoy!