Preheat oven to 325F
Season veal shanks lightly with salt
Dredge in flour, coating all surfaces
Heat 2 tbsp olive oil in pan until hot
Sear veal on both sides, about 4 minutes each; remove from pan and set aside
Heat remaining olive oil in pan, add carrots, celery, and onion and cook until soft and fragrant, about 4 minutes
Add garlic and cook for another minute, then add tomato paste and cook 2 minutes until browned
Deglaze pan with red wine, heating until simmering; pour in beef broth
Place veal shanks back into pan, along with thyme and bay leaf and adjust liquid to ensure broth is sufficient to nearly cover shanks
Add remaining salt and let liquid come to a boil
Cover and place in preheated oven; cook for 2 hours until meat is tender
Remove bay leaf and thyme and discard, and then remove meat to plate
Allow braising liquid mixture to cool slightly
Blend mixture with an immersion or regular blender until smooth, taking care not to burn yourself
Pour liquid back into Dutch oven and reduce for several minutes; adjust seasonings, adding additional salt and pepper
Spoon braising liquid sauce over shanks and serve over risotto, polenta, or mashed potatoes