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Preheat oven to 170°C. Place flour in a shallow bowl. Coat shanks in flour, shaking off excess. Heat 60ml oil in a large, heavy-based roasting pan over high heat and brown shanks, turning, for 3 minutes. Transfer to a plate. Wipe pan clean, return to high heat and heat remaining 2 tbsp oil. Add vegetables, onion, garlic, spices and herbs, and cook, stirring, for 3 minutes or until fragrant. Stir in tomatoes, juice, wine, stock and tomato paste. Bring to the boil, reduce heat to low, return shanks to pan and simmer for 4 minutes or until vegetables start to soften. Cover and transfer pan to oven. Bake for 2½ hours or until meat is falling off the bone; add water if necessary. Serve shanks with mashed potato.Photography by Derek Swalwell.As seen in Feast magazine, Jan 2012, Issue 5.