1) Take the 4 shanks, place them in a baking dish and add all the marinade ingredients. Make sure the marinade completely covers the shanks, then place in the fridge and leave to marinate for 24 hours.
2) Stew the celery, carrots and onions in a pan for about 5 minutes. Tip in the marinade and the shanks, along with the beef stock. Cover with foil and bake in a preheated oven at 120°C for 7-8 hours. The shanks are ready when they reach between 93°C and 98°C.
3) Remove the shanks from the oven and uncover. Strain the meat, along with the vegetables into a bowl.
4) When it is time to serve, plate the shank and add the sauce.
