Preheat your oven to 325°F (160°C).

Season the veal shanks generously with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and sear them on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the pomegranate juice and balsamic vinegar, scraping up any brown bits from the bottom of the pot. Stir in the honey, beef broth, chopped rosemary, dried thyme, and bay leaves.

Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.

Once cooked, remove the pot from the oven. Carefully take out the veal shanks and set them aside on a platter, covering with foil to keep warm.

Skim off excess fat from the surface of the braising liquid. If desired, thicken the gravy by mixing cornstarch with a little water to create a slurry, then stir it into the pot and bring to a simmer until thickened.

Strain the gravy through a fine mesh sieve into a saucepan, discarding the solids. Season with salt and pepper to taste.

Serve the veal shanks drizzled with the rich herb pan gravy, garnished with fresh pomegranate seeds and sprigs of rosemary.