Peel, wash and dice the carrots. Dice the celery ribs too. Chop the onion and set the vegetables aside. Also, mince the garlic and set that aside as well. If using fresh tomatoes, use a food processor to crush them or if using a can, open the can and set aside as well.

Start heating up the Dutch oven in medium heat. In the meantime, season the beef shanks thoroughly with sea salt and black pepper on both sides. Then dredge the beef shanks in all purpose flour and make sure all sides are coated.

Add 2 tbsps of olive oil to Dutch oven. When oil is hot, add the beef shanks, use tongs for better access. Let the beef shanks sear until golden brown on one side and using the tongs, flip them to sear on the other side as well. Once seared on all sides, remove the beef shanks and place them on a plate and cover them.

Add the remaining 2 tbsps of olive oil to Dutch oven. Add chopped onions and minced garlic. Saute until translucent. Add carrots and celery to pot as well. Use a wooden spoon to stir occasionally to vegetables don't stick to bottom of pot.

Add red wine and let it evaporate for a minute or two, stir to deglaze. Add broth and crushed tomatoes.

Transfer the beef shanks back into the pot. Add any liquid from the plate into the pot as well. Tie rosemary and thyme together with a kitchen twine like a small bouquet and add that to pot. Leave it in medium heat until it bubbles, then lower heat to medium-low (about 3 in a scale of 10) and cover the Dutch oven with its lid. Check occasionally that it doesn't run out of liquid, but this dish will take about 2.5-3 hrs to cook to perfection. At the end, just check that you have enough salt and pepper and adjust to add more if needed.

Serve beef shanks with yellow saffron rice, polenta, mashed potatoes or orzo. Of course a glass of wine goes really well with this meal as well. Enjoy:))