For the braised shoulder shank, wash the meat and pat dry. Season with salt and pepper.
Peel and finely chop the onion and garlic.
Peel and dice the root vegetables of the greens. Leave the leek and parsley aside.
Heat the oil in a frying pan and brown the meat on all sides.
Remove the meat and set aside.
In the gravy, sauté the onion and garlic and then add the diced vegetables. Roast well.
Add the tomato paste, stir through and deglaze with the beef broth. Pour the red wine and put the meat back into the roasting pan.
Roast in the oven at 180 °C on the middle shelf for about 2 hours. Keep basting with the gravy.
For the last quarter of an hour, add the leek and parsley from the greens to the roasting pan.
Remove the meat and keep warm. Stir the gravy well, strain if you like. Stir in a few flakes of cold butter so that the juices are thickened.
Serve the braised shoulder shank on a platter, serve the sauce separately.