Peel, halve and slice <quantity>1</quantity> large onion

Remove the core and the seeds from <quantity>1</quantity> red chili. Small dice it

Remove the core and the seeds from <quantity>1</quantity> green chili. Small dice it

Cut <quantity>1<unit>Kg</unit></quantity> of beef shank into medium cubes

Grease a very hot grill or skillet with melted butter

Sear the meat on all sides until golden brown

Add salt to taste and a little more butter

Add ground black pepper to taste and remove from the heat. Reserve

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a medium saucepan over medium heat

Add <quantity>2</quantity> grated garlic cloves and stir

Add the onion and chilis. Stir and cook until the onions are soft and golden brown

Add <quantity>2<unit>tbsp</unit></quantity> of tomato paste and stir to combine

Add the seared meat, reduce the heat, and stir

Cover the meat with boiling water

Add <quantity>3</quantity> bay leaves and <quantity>2</quantity> thyme sprigs

Add ground black pepper to taste and cook until the meat is soft

Remove the meat with a slotted spoon

Strain the sauce into a small saucepan

Reduce the sauce until slightly thicker

Plate the meat with the sauce on top and garnish to taste. The braised beef is ready