Prepare mirepoix, cut vegetables into 5 mm (1/4”) cubes.
Slice garlic thinly, set aside.
Salt both sides of the shanks, salt generously and more than you think you need. This is the only salt added to the whole dish.
Evenly coat the meat with flour. Turn it back and forth in flour trying to absorb as much flour as possible.
Over high heat (10 out of 10) heat up sauce pan, as already explained it is critical to select the right pan size!
Add olive oil and brown one piece at the time, browning it 2-3 minutes per side.
After meat browning is complete add mirepoix to the pan, reduce heat to medium high (8 out of 10). Stir in 1 tbsp of balsamic vinegar. Use wooden flat spoon and try to deglaze pan bottom, cook 3-4 minutes until vegetables soften up.
Add tomato sauce and ½ of cut garlic, stir and cook for another 4-5 minutes.
Add 30ml sherry wine and cook 1-2 minutes until dry.
Add 30ml cognac and cook briefly until dry.
Pour in 250ml white wine and 250ml beef stock, stir and bring to boil. Reduce heat to medium (5 out of 10) and simmer for 5 minutes.
Preheat the oven to 160°C (320°F).
Add one ladle of sauce to coat the bottom of a braising pan to prevent meat from sticking.
Put the meat in one layer, side by side, in the braising pan.
Slowly ladle the rest of the sauce over the top of the meat and by trying to pile up cooked vegetables on top of the meat.
Spread the rest of the garlic on top of the meat.
Sprinkle over the meat 1 ½ tsp of dry rosemary and freshly ground pepper.
Put the lid on the braiser and roast at 160°C (320°F) for 1 hour, then lower the temperature to 130°C (265°F) for 2 more hours. These are temperature for conventional oven, the fan is off.
Carefully remove meat to the plate, set aside.
Strain the sauce and transfer to medium size skillet. Reduce over medium heat (5 out of 10) until the sauce thickens up.
Prepare gremolata.
Plate the dish by placing some sauce on the bottom, layer with meat and top up with gremolata.