Preheat oven to 30 degrees F

Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour., then transfer shanks to the pot and cook until wll-browned on all sides, working in batches if necessary, 6 - 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boit on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours or until the shanks are very tender.

Romove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the over for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of bed of orzo. Garnish with some frated Parmesan.