**If possible you should use a heavy copper pan of just a size to hold the shanks at their ease. It should have a tight fitting lid.**
- Brown the shanks, salted lightly in the oil, toss in the garlic and cook over a very low heat, covered, turning them occassionally for about 1 1/2 hours, or longer to be very tender.
- *An asbestos pad may be necessary to disperse the heat - the shanks should only very gently stew in their own juices. In heavey coppertheir juices will hold for about 1 hour - in other metals however, for a much shorter time.
- When all liquid has disappeared and they begin to sizzle in fat, add a spoonful of water from time to time so that a film of liquid remains always in the bottom of the pan. Sprinkle with herbs after about 1 hour.
- As the meat approaches the desired tenderness, stop mooistening with water so that all liquid evaporates.
- When the meat again begins to sizzle in pure fat, remove it to a plate, pour off the fat, de-glaze the pan with white wine, scraping and stirring with a wooden spoon to dissolve all caramelized adherences, put the juice and garlic through a sieve to rid them of the garlic hulls.
- Return the meat to the pan - there should just be enough sauce to just coat the pieces. Grind over pepper to taste.