Wash the meat and cut into slices thick 1 cm.

Lightly fry on both sides.

Then place the shanks in a baking dish, pre-salted and seasoning to taste. Carrots to grate (I rubbed on a grater for Korean carrot), onion cut into half rings and all this fry in the same oil where the meat was browned. Pour the vegetable cream, then a little bit and add red wine, simmer them, stirring occasionally, about 5 minutes. Pour the resulting sauce over the meat and put in oven preheated to 200 degrees. Bake for half an hour.