This recipe is modified from "Cast Iron Cooking":
Mix all-purpose flour with thyme, paprika, onion powder, garlic powder, black pepper. Coat the veal shank steaks in the flour mixture.
Heat olive oil in a cast iron skillet. Put the coated veal in the hot olive oil, brown on both sides, remove to a plate.
Put chopped onions, minced garlic, and chopped portobello mushrooms in the skillet; cook down. Add black pepper, onion powder, rosemary, thyme.* Pour in some red wine and let it cook.
*The recipe called for fresh rosemary and thyme; It's expensive, so I used dried.
Pour in some beef broth*, bring to a boil, reduce heat. Put the veal shanks back in the skillet, cover, and into the oven at 375.
*I added some of the excess flour mixture, for a thicker sauce.