Preheat the oven to 266℉/ 130℃.
For the beef shanks, pat dry with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper.
In a large casserole dish, heat olive oil in medium-high heat. Working in batches if necessary, add beef shanks in a single layer and cook until well browned, about 3 minutes per side. Remove browned shanks and transfer the shanks to a roasting pan that’s large enough to hold them all in a single layer without crowding. Repeat with the remaining shanks.
In the same pot, add the onion and sauté until soft and translucent, about six minutes. Add the crushed tomatoes, sugar, garlic cloves, dry white wine, chicken stock, sweet paprika, black pepper and tomato paste and mix well. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Pour the tomato sauce over the shanks, add bay leaves and sprinkle with dried thyme.
Cover the roasting pan with parchment paper and aluminum foil. Transfer the shanks to the oven and bake 4 ½ – 5 hours. After 4 hours uncover, increase the temperature to 180℃/356℉ and cook for a further 30 minutes .
Remove from oven sprinkle with parsley and allow to cool for 10 minutes before serving.
