A rich, rustic version featuring San Marzano tomatoes and a full-bodied Italian red wine.
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Preheat your oven to 325°F (165°C). Pat the veal shanks dry with paper towels and tie them with kitchen twine around the middle to prevent the meat from falling off the bone.
Season the shanks generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the shanks until deeply browned on all sides, about 5 minutes per side, then remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened and the onions are translucent, about 7-8 minutes.
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a deep rust color. Pour in the red wine to deglaze, scraping all the browned bits from the bottom of the pot.
Add the crushed San Marzano tomatoes, beef stock, and herb sprigs. Return the veal shanks to the pot, ensuring they are at least halfway submerged in the liquid.
Bring the liquid to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone.
Remove the herbs and kitchen twine before serving. Skim any excess fat from the surface of the sauce and serve the shanks with a generous ladle of the tomato reduction.
