Preheat oven to 230 ℃ / 450 ℉.

Sprinkle Salt and Pepper on the Beef Shanks and rub into the Meat. Rub Olive Oil on Beef, until well coated. On a baking sheet, add parchment paper. Place rack on parchment. Place Beef on rack. Roast Beef in the oven for 35 minutes.

In a large bottomed pot on medium high heat add Oil, allow to get hot.

Add the Onions to the pot, lightly season with Salt, Paper, and Garlic Plus. Sauté for 5 minutes. Add Celery, and Carrots, lightly season with Salt, Paper, and Garlic Plus, sauté for 6 minutes. Add Pancetta, sauté for 5 minutes, (until browned).

Reduce heat to medium. Make a well in centre of pot, add a little Olive Oil if required. Add Tomato Paste and sauté for 2 minutes. Add Garlic, then sauté for 30 seconds. Deglaze pot with Wine, bring Wine to a simmer. Add Rosemary, Thyme, and Cinnamon. Cover and simmer for 5 minutes.

Add in the Stock, and Tomatoes. Gently mix everything together. Add Beef to to the pot, bring to a simmer.

Cover, and place in oven for 90 min.

Remove Beef from pot.

Make Roux in fry pan on medium heat by melting Butter then slowly adding Flour. Continuously stirring sauté Roux for 3 min.

Add Roux to pot, then simmer for 5 minutes.

Serve with mashed Potatoes or Risotto.