Pat the beef shank dry, tie with kitchen string and season generously with salt and pepper. Tip: Tie it tightly so the shank stays compact whilst braising and cooks evenly.

Heat the casserole dish until very hot. Sear the beef shank on all sides in the fat that renders out, adding a little oil or clarified butter if necessary. Remove and set aside. Tip: Roast until really dark – the caramelised flavours form the basis of the sauce.

Finely chop the onions, celery, carrots and white cabbage. Fry in the cooking fat over medium to high heat until nicely browned. Tip: Don't stir too soon – only turn once the first side has a good colour.

Deglaze with the red wine, scraping up the pan juices, and reduce briefly. Tip: Run a wooden spatula along the bottom of the pan to release all the caramelised flavours.

Pour in the beef stock and add the bay leaves.

Return the beef shank to the casserole, put the lid on and braise slowly in the oven at 150 °C (top and bottom heat) until the meat is very tender. Note: The braising time can take up to 4 hours – please allow for this. Turn the shank halfway through and top up with a little stock if needed. Once tender, move on to the next step. The meat can be kept warm in the sauce.

Remove the shank and leave to rest briefly. Strain everything through a sieve and reduce the sauce, uncovered, until glossy. Tip: Stir the ice-cold butter directly into the boiling sauce – this works a treat with hearty braises. The butter melts immediately, rounds out the flavour and gives the sauce a beautiful sheen and depth.