On a clean surface, use half of your salt & pepper to season the beef. Then lightly coat both sides of the shanks with flour.
In a large sauce pan or dutch oven, heat the oil to medium high heatand then add the butter. As soon as it melts, add the shanks and sear for about two minutes per side. Remove shanks and set aside.
Add the chopped onions, carrots, and celery to the pot with rest of the butter and the rest of the salt & pepper and cook until the onions are translucent. Then add the garlic & tomato paste.
Deglaze the pan with red wine then add your beef broth and Bravado Spice Serrano & Basil Hot Sauce and mix until well incorporated. Then place the shanks in the liquid along with the thyme & rosemary. The liquid should just barely cover the meat. If it doesn’t, add more beef stock.