3 to 4 tablespoons extra virgin olive oil
1 small yellow onions, 1/2" dice
1 small carrot, 1/2" dice
6 cross-cut veal shanks, 2 inches thick, cut from the middle of the shin, with marrow, about 5 pounds
Salt and freshly ground black pepper
All-purpose flour for dusting
1 1/2 cups dry white wine
1 1/2 cups chicken stock
3 tablespoons tomato paste
1 1/2 cups peeled, seeded, chopped tomatoes, fresh or canned, pureed until smooth
1 small clove garlic, minced
1 tablespoon lemon zest
2 tablespoons freshly chopped Italian parsley
Warm the olive oil in a large heavy pan over medium low heat. Add the onions and carrots and cook, stirring occasionally until tender, 10 minutes. Remove with a slotted spoon and set aside. Dust the veal shanks with salt, pepper and flour. Increase the heat to medium and cook, turning occasionally, until golden on each side, 10 minutes total.
Increase the heat to high, add the wine and simmer until the wine has almost evaporated. Add the chicken stock, tomato paste and tomatoes, cover and simmer until the veal is tender when pierced with a fork and the meat begins to come away from the bone, 1 to 1 ½ hours.
In the meantime, chop the garlic, lemon zest and parsley together. Reserve for garnishing.
To serve, place the veal shanks on a plate and garnish with the lemon, garlic and parsley mixture. Serves 6