Peel carrots and onion and cut into 1/4 inch slices. Cut celery into 1/4 inch slices. Wrap each shank in twine and tie a knot; this will keep veal from breaking apart during cooking. Wrap like a bow on a present to keep the meat intact with the bone.

Sprinkle veal shanks with salt and pepper. Fill medium bowl with flour. Add 1 veal shank to flour bowl and turn over several times coating the veal in flour. Remove from bowl and shake off excess and place aside. Repeat on other shank.

Heat medium pot on medium-high heat. When hot add oil. When oil is hot (will appear shimemry instead of smooth), add veal until bottom is brown, approximately 5 minutes, then flip. Cook until other side is brown, approximately 5 minutes. Remove shanks from pot and place aside.

Add carrots, onions, and celery to pot. Cook until onions become translucent while stirring occasionally, 5-7 minutes.

Add wine to pot and wait until half has reduced.

Lower heat to low and add remaining ingredients, including the veal. Cook for 2-3 hours. The longer you cook the more tender the meat will be.

Remove veal shanks and serve either on the bone or just the meat. The remaining stock and vegetables in the pot can be reserved for use as a stock in other dishes.