1. Pour the plain flour in a deep plate. Generously season the beef shanks on both sides with a good dash of pepper and salt. Coat them lightly with the flour. You can tie them up as well if you want the meat to stay together but that’s not necessary. Pour a little olive oil in a non-stick pan and let it melt over high heat. Add the shanks and sear it on one side for 4 minutes until lightly brown.

2. Flip the shank over and brown the other side for a few minutes. Remove the shank from the pan and put it on a plate for now. In the same hot pan (don’t wipe it clean) add the chopped garlic, the shallots, the bay leaves and the rosemary. Add an extra drop of olive oil as well.

3. Cook the vegetables for 2 minutes over medium heat. Roughly chop the tomato up and add it to the pan together with the chopped carrot, the celery and juniper berries. Season with pepper and salt.

4. Cook the ingredients for 4 minutes under a lid. Then add the red wine vinegar.

5. Stir well and add the browned shank again. Pour in the beer.

6. Turn the heat high. As soon as the beer starts to boil turn the heat very low again and put a lid on the pan. Simmer the shank for at least 4 hours (you can also use a slow cooker here). Stir and check regularly. Add a little extra water if necessary. The beef should be very tender and fall off the bone in the end.

7. Turn off the heat and transfer the braised shanks onto deep plates. Drizzle with the tomato sauce. Sprinkle with some chopped parsley and serve hot.