Rub shanks with salt.
Heat the olive oil in a heavy pan with a tight fitting lid.  Brown the shanks on both sides.  Add the garlic and 2 tablespoons of water and sprinkle in herbs.  Lower the heat.
Continue to cook for 1 to 1 _ hours, turning occasionally.  If necessary add remaining water, so there is always liquid in the bottom of the pan.  
When it starts to sizzle, remove meat to a plate.  Pour off the fat.  De-glaze the pan with the White Wine, stirring to remove all the bits stuck to the pan.  Put this mixture through a sieve to get rid of the garlic hulls. Then return to the pan.  
Simmer until it is reduced by _.   Return meat to the pan (I took it off the bone first), turn it to coat with the sauce, and warm through.
Sprinkle with Parsley and Pepper, enjoy.