1 cup flour
2 tbsp. canola oil
3 tbsp. unsalted butter
2 large onions, minced
2 medium carrots, minced
2 ribs celery, minced
2 tbsp. tomato paste
1 tsp. parsley
1 tsp. thyme
2 bay leaves
4 1/2 cups beef stock
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Heat oven to 325º. Season Wagyu beef shanks with salt and pepper, then put flour on a plate, add more salt and pepper to flour if desired and dredge beef shanks in flour, shaking off excess; transfer to a plate.
Next, heat the oil in a 6-qt. Dutch oven over medium-high heat. Add 3 beef shanks pot, flipping once, until browned, about 5 minutes per side. Transfer Wagyu shanks to a plate and cover.
Add butter to the pot; stir in onions, carrots, and celery and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until soft, about 10 minutes.
Stir in tomato paste and cook for 2 minutes. Add parsley and thyme to pot along with bay leaves, Wagyu beef shanks and beef stock. Bring to a simmer; season to taste with salt and pepper, and cover.
Transfer pot to oven and cook until beef is nearly falling off the bone, 1 ½ - 2 hours depending on shank size. Transfer Wagyu shanks to a plate and cover with aluminum foil. Discard the bay leaves and heat pot over medium heat and reduce liquid by half. Separate excess fat from broth using fat separating cup, return broth and veggies to pot. Transfer Wagyu beef shanks back to pot, spoon over liquid, and cover to keep warm. Serve Wagyu beef shanks family style from the pot over a bowl of your favorite rice or mashed potatoes.