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Preheat oven to 350°F.
Add the oil to a large Dutch oven set over medium-high heat.
Pat dry the beef shanks with paper towels. Season them generously with salt and pepper.
Brown the beef shanks in batches, cooking each side for about 4 minutes. Set them on a plate to rest as you brown the remaining beef shanks.
Reduce the heat to medium and add the chopped celery, carrots and onions, cooking for another 5 minutes or until onions are translucent.
Stir in the minced garlic, tomato paste, herbs, salt and pepper and cook another minute.
Pour in the wine and broth. Add the beef shanks back to the Dutch oven and bring the liquid to a simmer.
Remove from heat, place the lid on the pot, and transfer it to the preheated oven. Cook for 2-½ to 3 hours or until fork tender (I like to check it after about 2 hours).
Remove from the oven and let it rest for a few minutes before serving. Spoon off excess fat that rises to the top of the braising liquid, if desired.
Serve the beef shanks on top of your base of choice with cooked vegetables and braising liquid spooned over the top.