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A fore shank is the knobbly part at the end of the foreleg. Owing to its high content of gelatinous sinew it can be deliciously transformed with long slow braising into a rich meaty dish. One shank is plenty for one person.

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.