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Pat the veal shanks thoroughly dry with paper towels, then season all over with the salt and pepper. Spread the flour in a shallow dish and dredge each shank, pressing to coat all sides, then shake off any excess.
Heat 2 tbsp of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the shanks in a single layer and sear, undisturbed, for 4–5 minutes per side until deeply browned on both flat faces. Transfer to a plate and set aside.
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