Preheat oven to 375°F.

Mix salt and Noubess steak seasoning in small bowl. Rub 1 tablespoon oil over roast. Rub seasoning mixture all over the roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to a plate.

Add remaining oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 7 - 10 minutes. Add Shiraz wine; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of the vegetables.

Cover; roast until instant-read thermometer inserted into the center of veal registers 165°F, about 1 hour 15 minutes.

Transfer veal to platter.

Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.