Cut along the peeled clove of garlic in half, rub shank on both sides with salt and black pepper rub. Melt the butter in a roasting pan and fry the shank, to take out. Fry the whole peeled onions until golden brown. Return the meat, put a bay leaf, pour the wine and broth and simmer over low heat for 2 hours in the lid. Pour the cream, stir, and season to taste.