Section the Shank, if desired, and blanche the meat in boiling salted water for 7 to 8 minutes. Drain and rinse well under cold running water.
Put the celery and some of the carrot onto the bottom of your pot and place the meat on top of this before adding the remaining vegetables. Pour over the soy sauce, rice wine and white wine, add the peppercorns and sugar, the add sufficient water to cover the meat.
Bring the contents almost to a boil, then immediately reduce heat and simmer gently for four to four and a half hours, skimming as needed, and adding sufficient water as required to keep the meat covered.
Once the meat is fork tender, you may use it immediately, or else wrap in cling film and keep it chilled until needed.