Place the rosemary, thyme, bay leaf and garlic into cheesecloth and tie with twine. This is a bouquet garni.
Pat dry the veal shanks with paper towels. Tie the meat to the bone with kitchen twine. Season with salt and fresh ground pepper, dredge the shanks in flour-no excess.
In a large Dutch oven pot, heat oil and tied veal shanks and brown both sides, about 3 minutes. Remove. In the same pot, add onion, carrot and celery, season with salt. Saute until soft about 8 minutes. Add tomato paste and mix well. Return browned shanks to the pan and add Portalupi Petite Sirah and reduce wine by half, about 5 minutes. Add the bouquet garnish and 2 cups of chicken stock, bring to boil. Reduce heat to low, move to slow cooker and cook for 5-8 hours and the meat is falling off the bone. Keep the liquid level up for the shanks.
Remove the cooked shanks, remove bouquet garni and pour juices over. Garnish with fresh parsley.