In a large dutch oven over medium heat, add olive oil and butter

Rinse each beef shank and pat dry. Season each shank with 1/2 of salt and pepper

On a separate surface mix flour and other 1/2 of salt and pepper

Lightly flour each shank and place into dutch oven. Make sure the shanks do not touch. You may have to braise the shanks in two batches.

After about 3-4 minutes, place each shank on a plate

Stir in mirepoix (carrots, onions and celery), garlic, beefy onion soup & dip mix and wine to dutch oven

Place beef shank back into dutch oven. Be sure not to cover the beef with beef stock

Add sprigs of rosemary to a cheesecloth, then place in dutch oven

Cover and place in a 400 degree oven for 2 hours

Remove rosemary from pot

Serve with chunks of mirepoix over a bed of polenta or mashed potatoes

Garnish with chopped parsley