Soak the beef shank in cold water mixed with 1 tbsp stevia for 30–60 minutes to remove blood and add subtle sweetness.

Rinse the beef in fresh water and pat dry with kitchen towels.

Season the beef with pepper, herb salt, dried basil, and oregano.

Dice the onion and carrot into small cubes.

Heat a pan and add 10g butter and 1 tbsp olive oil.

Sear the beef shank until browned on all sides.

Add 1 tbsp minced garlic and sauté briefly.

Add diced onion and carrot, and sauté until softened.

Pour in 60ml red wine and let it simmer to infuse flavor.

Add 400ml tomato sauce and 200ml water, then stir in chicken stock to taste.

Add dried basil, oregano, and crushed pepperoncino for extra flavor.

Cover the pan and simmer until the beef and vegetables are tender, stirring occasionally.