1. Season the shanks with salt and pepper. Mix the rest of the spices. Sprinkle the spices over the meat and rub into the meat. Roll the meat in the flour to coat and shake off excess flour.
2. Heat the oil in a large saucepan or pot and brown the meat in batches. Remove and set aside.
3. In the same saucepan or pot fry the onions, celery and carrots for 5 minutes. Return the meat to the pot and pour the stock over - the meat needs to be covered in liquid. If not, add water.