Preheat the oven to 355°F (180°C).

Heat a medium-large pot with the olive oil and fry the shanks for 2 minutes on each side. Remove them to a plate and set aside.

Start adding the layers into the pot as follows: potatoes, shallots, bone marrow, the fried shanks, and garlic halves.

Add salt, pepper, allspice, bay leaves, and thyme, and pour over the white wine. Add enough water to cover everything, place parchment paper on top, cover with a lid, and place in the oven for 3 hours.

I like to prepare such dishes in the morning and warm them for an additional half hour on the stove before serving, so all the flavors are absorbed, but you can definitely time it directly for the meal.