In a sauté pan, heat ¼ cup oil.
Dredge veal shanks in flour; brown on all sides in oil.
Transfer shanks to a deep baking dish
Add remaining oil to sauté pan; sauté celery, carrots, onion, and garlic until onions begin to turn translucent.
Add tomato paste; sauté for 2-3 minutes.
Pour over shanks
Whisk wine into pan drippings, then add to baking dish.
Add stock and herbs.
Cover dish with parchment paper and then foil.
Bake at 275 degrees F for six hours or until meat is tender and begins to fall off the bone.
Remove shanks and keep warm.
Place baking dish on the stove; simmer pan drippings and vegetables.
Skim fat.
Season with salt and pepper.
Return shanks to sauce and serve.