Place 4 fore shanks in a large ovenproof casserole. Add a can of chopped tomatoes in juice, 250ml of beef stock, a teaspoon of sugar, a big sprig of fresh oregano (optional) and plenty of chopped garlic. Season with salt and freshly ground black pepper .
Cover well and place in a preheated 180°C oven for 3 hours or until the meat is falling off the bones.
Remove from the oven, skim off any excess fat and serve. Good with potatoes or rice.