Trim excess fat and silver skin from the beef shank
Pat the meat dry with paper towels
Season with salt and pepper
Sear the beef shank in a hot pan with oil until browned on all sides
Remove the beef shank from the pan
Sauté onions, garlic, carrots, and celery in the same pan
Add tomato paste and cook briefly
Deglaze with broth, wine, or water
Return the beef shank to the pot
Add herbs such as thyme, bay leaves, or rosemary
Cover and cook low and slow by braising or simmering until tender
Check occasionally and add more liquid if needed
Remove from heat when the meat is fork-tender
Rest briefly before serving
Slice or shred as desired