Ingredients

• 2kg beef shank
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• ½ cup dry red wine
• 10 cloves garlic, thinly sliced
• 1 sprig fresh rosemary

Method

Step 1 – Preheat the oven to 150 C.

Step 2 – Season the beef shank with salt and pepper. Heat the oil in a Dutch oven or large oven proof pan over medium-high heat. Brown the shank, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion and carrots to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the wine, bring to a boil and simmer until reduced by about half. Add the garlic, rosemary, and ½ teaspoon salt, then return the shank to the pot. Nestle the shank into the tomatoes, then add the stock (it should almost cover the shank). Bring to a simmer. Cover the pot with tin foil, transfer to the oven and braise until the meat is very tender, about 3 hours.

Step 3 – Transfer the cooked shank to a cutting board. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve.