Heat a Dutch oven over medium-high heat. Add grapeseed oil and sear the shank on all sides, about 3 minutes per side. Toss in the shallots, sea salt, and spices; nudge shallots a bit until they have browned on the edges. Add tomatoes, their juice, and wine. Use a spoon to scrape up any brown bits. Once sauce is bubbling vigorously, stir, turn heat to low, and cover.

Braise 6 - 8 hours. Check each hour, adding some liquid (a little more wine or some water, if you want) if needed. Every 3 hours, flip the shank. Eventually, the shank will collapse. At this point, pull of any large hunks of connective tissue that have not yet broken down. Cover, and continue to simmer over very low heat another 1 - 2 hours, until meat is incredibly tender.

An hour before serving, add lemon zest, check salt levels, adding more if needed. Continue to simmer over very low heat.

Meanwhile, bring a large pot of heavily salted water to a boil. Immerse the broccolini and blanche 3 minutes. Remove broccolini from water with tongs and set aside. Use the same water to boil your pappardelle to al dente.

In a small skillet, heat 2 tablespoons olive oil over medium-high heat. Add the smashed garlic cloves and sauté 3 minutes, stirring frequently. Add blanched broccolini and sauté 4 minutes more.

Arrange pappardelle noodles in wide bowls. Spoon on beef shank ragu and top with broccolini. Finish each dish with a squeeze of lemon juice.