Preheat the oven to 350?F.
Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate, combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer to the pot and cook until well browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in one 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 black pepper and cook for 1 minute. Deglaze the pan 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 boil on the stovetop. Cover the roasting pan with aluminum foil and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
Remove 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 oven for 20 minutes. Remove the pan from the oven and stir gently. Cover and let sit for 10 minutes. Serve 1 shank per person on top of a bed of orzo risotto. Garnish with some of the Parmesan.
Makes 8 servings