In a casserole, thick bottom preferably, pour the oil then put the hock to brown on low heat so as not to dry the meat.
Peel the carrots and cut into slices. Peel and slice the onions. When the hock has lightly browned, add onions, carrots and thyme, season with salt and pepper.
Mix the tomato pulp with the white wine, pour over the hock and cover, lower the heat and cook for 1 hour over very low heat. Flip the shank once or twice during cooking. This dish is excellent warmed and can be prepared in advance.
Serve with a Beaujolais wine or brouilly.