Dust the meat lightly with the flour
Heat the oil in a large heavy based pan
Brown the shank pieces on both sides, cooking for 10-15 minutes until well browned
Add the wine, bay leaf and spices
Cover the pan and cook on low simmer for further 15 minutes
Add ½ cup of warm beef broth and continue cooking, for an hour or longer, as required, until the meat easily pulls away from the bone. (Check liquid and add warm water as needed. Shanks from an older animal will take longer to tenderise)
Remove the meat to a warming plate to make the gremolata
Mix all gremolata ingredients, then add to the sauce
Gradually increase the heat and stir until the sauce thickens, also scraping bits from the sides and bottom as you stir.
Season with salt and pepper, then return the meat to the sauce.
Heat through again before serving on a bed of rice, or with mashed sweet potato.