Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side.
Place the shanks in a large ovenproof casserole dish with a tight fitting lid.
In the same skillet you browned the shanks, sauté the vegetables for about 3-4 minutes adding more olive oil if necessary.
Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.
Add the stock, wine, and herbs and bring to a boil.
Pour everything over the shanks and place the casserole dish in a preheated 350° F oven for 1 hour and 45 minutes.
Add salt and pepper to taste at the end.