One of my wife's favorites: simmered beef shanks. It's almost like a poor man's osso buco. I take two bone-in shanks, total weight perhaps 1.7 lb; generously season them with kosher salt, pepper, and a bit of basil (both sides) and allow them to rest on the counter for about half an hour. Then I coat them with flour, brown them in hot canola oil, and transfer them into a pressure cooker with a 12 oz can of V8 and a similar amount of beef broth - and a bay leaf. I cook under pressure for 20 minutes then transfer them into a 6-quart saucepot. I add some water, inevitably, to the V8/broth and pour that over the shanks and simmer on very low heat for an hour.
Three different pans, plus a fourth for the egg noodles. But the meat is incredibly tender and delicious. This is a modification of a recipe from Better Homes and Garden's Menu cookbook from about 50 years ago; their recipe used tomato juice instead of V8 and simply simmered for 2.5 - 3 hours. It involved adding water several times, as I recall. My version is a lot faster and has less chance of burning.
One of my local stores sells boneless beef shanks, but the marrow from the bone really makes the sauce, so I don't recommend that.
Anyway, I made that for her. She'll be finishing the leftovers tomorrow. For my daughter and myself, I made "zesty hot" pork sausage with a can of nacho cheese and some long grain white rice. A small can of jalapenos, which I drained and cut up, brought some heat. So even more dishes!