Preheat oven 325 degrees. Mix beef stock with bouillon and red wine. Bring to a boil and reduce by half. Add flour and butter. set aside.
Heat olive oil in dutch oven. Mix flour with salt and dredge shanks in flour mixture and sear in oil until golden on both sides . Remove from pan and set aside.
Add onion, celery and carrots to pot. Stir to coat and cook 3 minutes. Add bay leaf, thyme and rosemary and stir. Deglaze with white wine and saute until almost all evaporated. Add garlic and tomato paste cook 3 minutes. Pour the sauce into a large baking dish.
Top the sauce with the shanks. Pour the beef broth over top. Cover with foil and bake for about 2 hours. Strain the sauce and discard solids. Serve over meat and Garnish with zest and parsley