Combine flour, salt and pepper; dredge veal shanks, shaking off excess. Brown shanks on both sides in oil in large braising pan. Remove shanks from pan.
Sauté onions, celery and carrots in same pan, 5 minutes or until tender. Add garlic and ginger sauté 1 minute. Stir in soy sauce and sake. Bring to a boil; reduce liquid by half.
Return shanks to pan; add veal stock. Bring to boil and cover pan tightly.
Braise in 350°F oven 1 to 1-1/2 hours or until veal is fork tender. Remove shanks from pan; keep warm. Strain liquid; reduce by half.
Place one shank on plate. Top with 2 to 3 ounces Wasabi Sauce.