Beef shank in the oven by Jamie Oliver

First preheat the oven to 150C. Separate the bone from the shank.
Now pour a little olive oil into a saucepan with a thick bottom, add the chopped onion and put it on fire. Season the onion with salt and pepper. Add the garlic cut into small pieces. Simmer the onion and garlic for about 20 minutes, stirring. Vegetables should become soft.
Sprinkle the beef shank with olive oil, sprinkle with salt and ground black pepper. Sprinkle with chopped rosemary. Now rub all the spices into the meat with your fingers.
Transfer the meat with the bone to the onion in a stew pan. Pour balsamic vinegar (you can take the cheapest), chopped tomatoes in their own juice, boiling water. Stir everything, close the lid and put it in the oven for 6-7 hours. There the dish should languish until the meat is easily dispersed into fibers. Once every 2 hours, you need to mix the dish. If the meat looks dry, add hot water to it.
Mashed potatoes will be suitable as a side dish to a beef shank in the oven.