1. Peel and chop garlic and set aside. Chop onion, carrots, and celery and set aside. 
2. Pat veal shanks dry with a paper towel to remove moisture, and season each veal shank with salt and pepper. 
3. Dredge the veal shanks in flour, shaking off excess. 
4. Add 2 tablespoons of vegetable oil to a Dutch oven pot and heat it on medium-high heat for about a minute.
5. Add the veal shanks to the pan and brown on each side for 3 minutes or until they are nicely browned. 
6. Remove the browned veal shanks from the pot and set aside.
7. In the same pot, add 2 more tablespoons of oil, garlic cloves, onion, plum tomato, carrots, celery, salt, and pepper, and sauté for about 8 minutes, or until soft and translucent.
8. Add thyme, rosemary, and 2 cups of chicken broth, then bring the mixture to a boil. 
9. Reduce the heat to medium and add the veal shanks back into the pot along with the wine. Season with salt, pepper, onion powder, and garlic powder.
10. Cover the pot and slow simmer for about 1 1/2 hours, or until the meat falls off the bone. 
11. Check the pot every 15 minutes, turning the veal shanks and adding more liquid (additional chicken stock or water) as needed.
12. Serve over risotto, mashed potatoes, spinach, kale, or pasta.