Pierce each tomato in five places with a toothpick and pour warm olive oil over them. Add a clove of garlic and thyme and rosemary, leave to marinate for two to three hours.
In a deep saucepan, fry the shank in two tablespoons of olive oil on all sides until a light crust appears. Put in a baking dish.
In a skillet, throw large sliced onions, carrots and celery. Add tomato paste, mix. Pour in the wine, lightly boil everything, then add the vegetable broth, cut in half the head of garlic, chili pepper, two branches of thyme and rosemary, peppercorns, bay leaf. Bring to a boil and pour over the shank sauce.
Stew in the oven for an hour and a half at 180 degrees, without covering with a lid and turning the shank on the other side every half hour.
Take out the finished shank. Strain the sauce and hold on low heat for ten to fifteen minutes so that it acquires the necessary thickness. Heat the shank in it, pouring over the sauce, add finely chopped garlic (clove), thyme and rosemary (one twig each), salt and pepper.
Place the shank on the plate, pour over its sauce. Lay beside peeled cherry tomatoes, decorated with folded anchovies on top. To pour pesto randomly (it is better to make it yourself: punch in a blender until uniform, 100 ml of olive oil, 50 grams of basil, 10 grams of garlic and a pinch of salt). Add a little mustard, decorate with basil and watercress.