Meanwhile, generousy season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour.
Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side.
Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about 2 1/2 hours. Serve with risotto or plain steamed white rice or mashed potatoes.