In a large stock pot or braising pot, add the olive oil
. Season the veal
shanks with salt and pepper. Season the flour with Essence.
the veal shanks in the seasoned flour, coating each side completely.
When the oil is hot, sear
the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.
Add the onions
to the pan and saute for 2 minutes. Add the carrots
and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic
, bay leaves
, and thyme. Cook for 1 minute. Deglaze
the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer
Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce
is stew-like and the meat falls of the bone. Season with salt and pepper.