Make a dry rub to flavor and tenderize the beef shank. Mix equal parts paprika and dry mustard powder with some salt and pepper to taste. Make enough to coat the entire cut of meat. You can add other seasonings if you want, such as garlic powder, onion powder or a favorite chile powder for heat.

Spread the mustard rub on a plate or sheet of wax paper. Press all sides of the beef shank into the rub to coat the entire surface. Wrap the meat in plastic wrap and refrigerate it for one hour to three days.

Remove the meat from the fridge 45 to 60 minutes before grilling it so it comes to room temperature. Cold meat contracts over the grill's heat, becoming tougher. Grease the grill with cooking oil or nonstick cooking spray and preheat it to medium-high as the end of this time approaches.

Place the beef shank over direct heat and grill it for about two minutes, just until it browns, then turn it with barbecue tongs. Brown all sides, then set the shank aside.

Pour enough stock mixed with red wine into a Dutch oven or pan with a lid to come approximately half way up the beef shank when it's placed inside. Add some mustard powder, salt, pepper and garlic to taste. Tarragon makes a nice addition, too. You can also add some chopped carrot, celery, onion or other veggies, if you like. Bring the wine to a boil, right on the grill if you want, or inside on the stove. Turn the heat down so you can maintain a simmer.

Add the seared beef shank to the braising vessel. Make sure it's not submerged more than about halfway; you don't want to poach or boil the meat. Put the lid on to contain the evaporating moisture. Cook the shank for one to three hours, or until the meat starts to fall off the bone. Read its internal temperature with a meat thermometer to confirm that it reaches 145 degrees Fahrenheit.