Make a fresh broth if you don't have one already frozen (just in case: unsalted broth freezes perfectly.) If not, warmed water will do fine as needed. When used, you'll want the broth to be near boiling hot.
Marinade the thing. At least over night... mix in the flavorings first and rub them in a bit - the 2 or 3 crushed garlic cloves, the herbs, the grated ginger. Then the liquids: beer and soy and apple vinegar or cidre. Cover and shove in the fridge. Note: if you don't wear impermeable gloves while mixing, your hands will have a divine, elegant scent for a few hours - the marinade smells marvelously.
The next day about 3 1/2 - 4 hours before dinner, start in: either by knife or using the pulse function on your food proccesor, slice the carrots, celery and onion and maybe a bit of garlic after. I prefer usually to leave the soffritto slices rustic, a bit larger than customary but it's mostly a matter of personal taste. In a heat-maintaining pan, add some butter before turning on the burner(if preferred, replace or add some ev olive oil. If you want to use medium high heat instead of low, then using the oil, which has a higher burning temperature point, is a good idea)(Yes, you can alter the timing, putting in some elements after to avoid any chance of burning. But if you do, as I, this on low heat... it really won't matter.) Once melted, add the veggie bits and stir from time to time, at least 15 minutes but you want the soffritto to dry a bit and condense its flavor. Add a dash of salt.As the thing gently sizzles, peel and apple cut in half and cleaned of the seeds and finrous parts inside. Clean as well 2 spring onions. Remove the now lovely flavored bit and place aside, clean the inside of the pan-casserole with a paper towel to remove any bits remaining, turn up the heat to medium. After removing the shank from the mariade and drying, rub in some salt and pepper, then plop it into the hot pan. You'll be wanting to brown it well everywhere, all 6 sides, use a wooden spoon or two iìthey help when lifting to brown the ends. It'll take something like 6-10 minutes.
Once browned, lower the heat, add the back the soffritto, and pour in some strained marinade to deglaze, a cup or two, then up the heat again for a few minutes.
Now add the rest of the strained marinade or-and the broth until the meat is just under half covered or so, add the apple halves and onions, and if you want to use a veggie side like romano beans, add them as well.
Cover and move to a back burner on the lowest of heats, turn from time to time over the next 3 hours or so until the meat is about to fall off the bone. Make sure some liquis always remains in the pan. Then add some honey over top, a tablespoon or less, and turn of the heat to let it rest 10 minutes or so, always covered. Plate and serve with the mash or whatever else you like, polenta, rice, ecc. And it merits a good red...