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. Once this is done, add the marinade and the shanks, and the 500g beef stock. Cover with foil and bake in a preheated oven at 120°C for 7-8 hours. To tell if the cooking is finished, you can help yourself with a food thermometer by measuring the temperature of the shin, which should be between 93 and 98°C.
3) Remove the shanks from the oven and uncover, strain the bottom with the vegetables into a bowl, whisk and filter.
When it is time to serve, plate the shank and add the sauce.
