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1
Preheat oven to 325 degrees F.
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2
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
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3
Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side.
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4
Transfer the shanks to a plate.
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5
Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat.
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6
Add 2 garlic cloves and cook, stirring, until lightly browned.
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7
Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.
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8
Raise the heat to high, pour in the wine, and reduce by 1/4.
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9
Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil.
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10
Arrange the shanks in the Dutch oven, cover, and transfer to the oven.
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11
Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours.
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12
Remove from oven and let rest for 30 minutes.
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13
Raise the oven to 350 degrees F.
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14
Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat.
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15
Add the potatoes and cook, stirring, until golden brown.
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16
Add the fennel strips and cook, stirring, until lightly browned.
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17
Stir in the remaining garlic clove and thyme sprig and season with salt and pepper.
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18
Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
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19
Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more.
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20
Turn off the oven, and leave the skillet inside to keep warm.
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21
Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped.
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22
While the motor is running, drizzle in the oil until a smooth paste is formed.
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23
Season with salt and pepper.
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24
When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds.
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25
Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto.
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26
Sprinkle shanks with the sea salt and serve.
