Begin by seasoning all sides of the veal shanks with salt and black pepper.
Add the flour to a bowl or plastic bag. Dip the shanks into the flour to coat them on all sides. Shake off the excess flour.
Heat oil in a Dutch oven or braiser over high heat. Once the oil is hot, add the shanks and brown them on all sides to render the fat, about 2 minutes per side. Remove the shanks from the pot and place them on a plate for later.
Add the pancetta to the pot and brown over medium heat. Once browned, add the diced onion, celery and carrots to the pot and season with a ½ teaspoon of salt. Cook for 2-3 minutes.
Add in the tomato paste and garlic cloves and mix well to combine.
Pour in the wine and the broth and add the shanks back to the pot. Season with rosemary and thyme.
Cover the pot, place it on the middle rack of the oven and cook for 1 ½-2 hours until the veal shanks are tender.
Serve over mashed potatoes. Garnish with fresh parsley or gremolata and enjoy!