Season the shanks with salt and sear in olive oil in a Dutch oven until browned all over.

Remove the shanks and soften the onion and garlic in the pot.

Pour in the red wine and simmer to reduce by half, scraping up the browned bits.

Add the beef broth and thyme, then return the shanks to the pot.

Cover and braise in a 325F oven for 2 to 2.5 hours until the meat is falling off the bone.

Serve the shanks over mashed potatoes with the braising sauce ladled over.