1 shank, 3 bay leaves, 1 dl white wine, 1 stalk fresh thyme, salt and pepper q.b., olive oil q.b., 1 onion, baking potatoes.
Bring to the heat a pan with water, white wine, bay leaves, thyme and finally the shank, (it should be more or less covered) season with salt, pepper and let it cook slowly about 1h30m. Place the onion in the oven,
add the shank, drizzle with a little of the cooking broth and put the peeled potatoes around. Season with salt, a nice strand of olive oil and bake about 1 hour, or until the potatoes are roasted.