Coat with flour mix seasoned with salt, garlic powder, smoked paprika and a pinch of cayenne.

Fry in a pan of hot oil on both sides until golden brown.

Remove and set aside the shanks.

Add diced onions, carrots and celery to the same pot. Saute for a few minutes and then add a few sprigs of thyme and a few bay leaves.

Add 24 ounces of chopped tomatoes and cook for 10 minutes.

Add one cup of white wine and stir then add the shanks back into the pot.

Cover and let simmer for two hours or until tender.