Quarter the potato and soak in water to remove starch. Slice the carrot diagonally and quarter the onion.

Cut beef shank into bite-sized pieces, season with salt and pepper, and lightly coat with flour.

Heat half the salad oil in a pot over medium heat and sear the beef until browned on all sides.

Add red wine and water to the pot, bring to a boil, skim off foam, cover, and simmer on low heat for 40 minutes.

In a separate pan, heat the remaining salad oil over medium heat and sauté the potato, carrot, and onion until coated in oil.

Add the sautéed vegetables to the pot with the beef, bring to a boil, cover, and simmer on low heat for 10 minutes until potatoes are tender.

Turn off the heat, add beef stew roux, and stir until dissolved. Simmer on low heat for 5 minutes, stirring occasionally.