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1
Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.
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2
Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes.
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3
Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes.
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4
Transfer with a slotted spoon to a plate, reserving fat in pot.
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5
Pat ribs dry and season well with salt and pepper.
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6
Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl.
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7
Pour off any fat in pan.
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8
Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.
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9
After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices.
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10
Peel potatoes.
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11
Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.
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12
Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.
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13
Transfer meat and vegetables with a slotted spoon to a large serving dish.
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14
Discard any loose bones and keep meat and vegetables warm, covered.
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15
Skim fat from sauce and reserve 1 tablespoon fat.
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16
Stir reserved fat into flour in a small bowl to make a dry paste.
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17
Thin paste with 2 tablespoons warm sauce.
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18
Bring sauce to a boil and whisk in half of flour paste until thickened.
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19
(If necessary, whisk more paste into boiling sauce until thickened to desired consistency.)
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20
Simmer sauce, whisking occasionally, about 3 minutes.
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21
Pour over meat and vegetables.
