Veal Osso Buco in Tomato Sauce

Rub veal with salt, pepper, garlic powder, and paprika; let stand for one hour at room temperature. Just prior to cooking, coat veal with sifted flour. Pre-heat large pan on medium to high heat; then add 2 tablespoons olive oil. Brown onion slices on both sides and then line the bottom of a large pot with lid (Dutch oven) with the grilled onions. In the same pan, set heat to high and brown veal on all sides (about 2-3 min per side). Then remove and set in a Dutch oven with exposed bones facing up. Set heat to medium to high and brown garlic; then add celery and carrots. When softened, add red wine to deglaze the pan. Let wine cook down until reduced. Add crushed red pepper, salt and pepper. Scrape vegetable mixture into large pot, evenly distributing it around the shanks. Add broth to pot until almost covering the shanks. Let cook covered under low-medium heat for one hour. Remove cover, add tomato paste, and diced tomatoes. Cook down for approximately 30 minutes. Serve over penne pasta.