Brush the shanks with olive oil, season with pepper and salt and grill both sides on the BBQ. Heat a little oil in a pan and sauté the onion, pepper and carrot. Add the shanks, together with the tomatoes, tomato puree and thyme.
Add the white wine and stock. Cover the pan and cook further. When done, add a splash of lemon juice. Remove the meat from the bone and garnish with parsley.
Tip: For those who enjoy the marrow from the bone: serve the marrowbone separately with a small spoon.