In a large bowl, mix together the flour, salt, and pepper. Toss the beef in the flour mixture.
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the beef and cook for about 4-5 minutes, stirring occasionally, until all sides are browned. (Include any beef shank bones if using). Remove the beef with a slotted spoon and set aside for now.
Heat the additional 1 tablespoon of olive oil in the same pot over medium-low heat. Add the onion, celery, and carrots. Sauté for 4-5 minutes, until they start to get tender. Add the garlic and cook for another 1 minute.
Add red wine and cook for 3-4 minutes, or until reduced by about half.
Add the potatoes, tomato paste, beef stock, and rosemary to the pot. Add browned beef (and any bones) back as well.
Cover and let simmer for about 2 hours on low heat. Remove the sprig of rosemary (and any bones). Season with salt to taste if needed. Enjoy!