Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.

Once the oil is hot, carefully add the beef shank and sear on all sides until it’s beautifully browned (about 3-4 minutes per side).

Remove the beef and set it aside for now.

In the same pot, add the onion, carrots, and celery. Cook them for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add extra flavor to your dish!

Stir in the crushed tomatoes, bay leaves, and thyme. Taste the broth and adjust the seasoning with more salt and pepper if needed.

Return the seared beef shank to the pot. The liquid should come about halfway up the meat—add more broth or water if necessary.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise for 2.5 to 3 hours, or until the beef is fork-tender and the meat starts to pull away from the bone.

If you’re using a slow cooker, transfer everything to the slow cooker and cook on low for 6-8 hours.

Once the beef shank is tender, remove it from the pot and set it aside.

If the sauce is too thin, you can reduce it by simmering uncovered for 10-15 minutes until it thickens slightly.

Shred the beef with two forks or serve it whole, depending on your preference.