Pat the beef shank dry and season with salt and pepper
Sear the beef shank in a hot pan with oil until browned on all sides
Remove the meat and sauté chopped onion, garlic, carrot, and celery in the same pan
Add tomato paste and cook for 1 to 2 minutes
Deglaze with broth, wine, or water, scraping up browned bits
Return the beef shank to the pot
Add herbs such as bay leaf, thyme, or rosemary
Cover and simmer on low heat until tender
Or transfer to a covered oven-safe pot and braise at 300°F to 325°F
Cook until the meat is fork-tender
Add more liquid as needed during cooking
Remove the beef shank and let it rest
Strain or reduce the cooking liquid if desired
Serve with the sauce and cooked vegetables