Season all sides of the shanks with the salt and pepper
In a large Dutch Oven, add the canola oil to create a non stick coating. Sear each side of the shanks until golden brown. It make be necessary to work in batches. Once the shanks are browned, remove to a plate and set aside.
While the meat is searing: wash peel and chop your vegetables.
Braising Liquid
In the Dutch Oven: Add the prepared onions, carrots and garlic. Sauté for a minute and then add the tomato paste. Stir to coat the vegetables.
Now add in the beef broth. This will deglaze the pan. Run your spoon over the bottom of the pan to help get any of the caramelized bits stuck to the bottom. These are baby flavour bombs that you want in your braising liquid.
Now add the rest of the ingredients; wine, tomato sauce, rosemary. Stir to combine and bring to a simmer.
Add the shanks back into the pot and cover with the lid.
Place the pot in the oven for three hours.
When the meat is finished it will be easily pierced by a fork and if you twist the fork the meat will break.