Place all of the ingredients in a large pot and add water until the meat is completely submerged.
Cook slowly for 4 hours, until the meat comes away easily from the bone.
Continually skim the top during cooking.
Set the shank aside and keep warm.
Add bottle of red wine and 4 cups tomato sauce to the stock. Bring to boil and reduce by approximately one third. Add the shank once again and glaze a few times.