2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
Kosher salt and freshly ground black pepper
Vegetable or peanut oil
10 to 12 cloves garlic, peeled and roughly chopped
2 medium yellow onions, peeled and roughly chopped
1 large stalk celery, roughly chopped
1 bay leaf
1 rosemary sprig
750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
4 cups beef broth
2 tablespoons balsamic vinegar