1/4 cup olive oil
4 cups dry red wine (use Lambrusco - it’s cheap and adds great taste)
4-6 large cloves garlic, pealed and left whole
3 pounds beef shank cut into 1 in cubes
1 pound fresh ripe tomatoes lightly chopped
1 scant TBLS freshly ground black pepper
1-2 cups cold water
Salt to taste
Put olive oil, wine, garlic and meat in crockpot. Cover. Set to high for 2 hours, then turn down to low. After 1st hour, add tomatoes, cold water and salt. If tomatoes have lots of liquid, use 1 cup water instead of 2. Continue cooking on low at least 2 hours. Then taste for salt and add freshly ground pepper.
Add water or tomato paste if sauce needs thinning or thickening. Cook for one more hour.
Serve over egg noodles or rice.