Season Beef Shank (3 slice) with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Saute in Olive Oil (2 tablespoon) on both sides until browned, remove meat, reserve.
Cut Carrot (2) and Onion (2) into large dice, saute until caramelized.
Add Merlot (3 cup), Canned Tomato Purée (1 cup), Bay Leaf (3), Garlic Paste (1 tablespoon), Fresh Oregano (1/2 tablespoon), and Kosher Salt (to taste) and Cayenne Pepper (to taste).
Add Beef Stock (2 cup), cover, simmer until beef is tender but NOT falling apart, about 2-3 hours, depending on the thickness of the shank slices.
Remove the marrow from each shank bone, set aside. Remove the bone from each slice without ripping the shanks apart.
With a slotted spoon remove the vegetables from the sauce, reserve; strain the sauce through a fine mesh sieve, check and adjust seasoning.
Mix Scallion (1 tablespoon) and Fresh Cilantro (1 teaspoon) with the vegetables.
Plate the shanks in a deep serving dish.
Add the sauce, top with the vegetables; side with pasta, rice, potatoes or rustic bread.