In a medium sauce
pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning. Add the seasoned veal shanks to the oil. Brown the shanks on both sides, about 5 minutes per side. Add the celery
, carrots and onions
. Season with salt and pepper. Saute for 5 minutes. Add the tomato, rosemary
and thyme. Add the red wine. Add 2 1/2 cups of stock to cover the veal. Bring to a boil. Reduce to a simmer and cover. Simmer
for 1 1/2 to 2 hours, until the meat is very tender. Season to taste. Serve with rice
and Creole seasoning.