1. Remove moisture from beef shanks with a paper towel, then season with salt and pepper. Add the flour to a shallow dish and dip the beef shanks in until lightly coated.
2. In a large pan, heat 2 tablespoons of vegetable oil until smoking. Add tied beef shanks to the hot pan and brown all sides, about 4 minutes per side. Remove browned shanks and add to your slow cooker.
3. In the same pan, add the onion and cook for about 2 minutes . Add the garlic and sauté  for about 30 seconds, being careful not to brown. Next, add the carrots and celery and season everything with salt and pepper. Sauté vegetables for another minute. Add vegetables to crockpot.
4. Next add red wine, beef stock, tomato paste, Italian seasoning, and salt and pepper to taste. Add more liquid if the shanks aren’t completely covered. Mix everything together then cover. Cook on low for 6 hours. When done, pull out the shanks and scrape the marrow from the bones with two forks. Add back to the slow cooker and mix everything together.
5. After about 5 hours in the slow cooker, start the polenta. Preheat oven to 350 degrees. Cook according to package directions and add salt, pepper and chili flakes. Once cooked spread out evenly onto an 11×17 inch buttered baking dish. Bake for about 15 minutes until the polenta is set. Let the polenta cool for 5 minutes, then flip baking dish over onto a cutting board. Cut into triangles.
6. Heat a non-stick pan over medium heat and add 1 tablespoon vegetable oil. Working in batches, add polenta triangles and cook for about 3-4 minutes per side, or until lightly browned.
7. Serve beef shanks with sauce in bowls topped with crispy polenta squares. Enjoy!