A sweet and tangy reduction using high-quality balsamic vinegar of Modena.
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Tie the veal shanks with kitchen twine to ensure they hold their shape during the long braising process.
Season the shanks with salt and pepper, then dredge lightly in flour, shaking off any excess.
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat and sear the meat until deeply browned on all sides, then remove and set aside.
In the same pot, sauté the onions, carrots, and celery until softened, about 8 minutes, then stir in the garlic and tomato paste for another minute.
Deglaze the pot with the balsamic vinegar, scraping the bottom to release the brown bits, and simmer until the liquid is reduced by half.
Return the meat to the pot, add the beef stock and rosemary, and bring to a gentle simmer.
Cover tightly and transfer to a 325°F (160°C) oven for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.
Remove the meat and rosemary, then simmer the remaining sauce on the stovetop to thicken into a glossy glaze before whisking in a pat of butter for shine.
