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1
Have your butcher cut the veal shanks crosswise, about 2 inches thick each, so that the whole round bone and marrow show through.
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2
Have him crack the bone, but not remove it.
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3
Combine the onion, carrot, celery, butter and garlic in a large Dutch oven.
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4
Cook over medium heat for about 10 minutes.
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5
Add strips of lemon peel and remove from the heat.
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6
Keep warm.
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7
Dredge the veal shanks in flour and brown in a hot skillet in olive oil.
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8
Brown on all sides.
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9
Set the veal shanks on top of the vegetables in the Dutch oven.
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10
Tip the skillet that browned the veal, and spoon off as much of the fat as possible.
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11
Add the wine to the skillet and boil rapidly for about 3-4 minutes to reduce slightly.
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12
While boiling, scrape the skillet to loosen any brown bits that have stuck to the pan.
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13
Pour this mixture over the veal in the Dutch oven.
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14
Then add the broth, tomatoes, water, basil, thyme, bay leaves and parsley.
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15
Season to taste.
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16
Broth should just cover the veal.
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17
If not, add more broth.
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18
Bring this to a gentle boil.
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19
Cover tightly and put it in a medium oven, 350F for about 2-2 1/2 hours or the veal is very tender.
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20
Carefully turn and baste the veal frequently during the baking.
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21
Garnish with lemon peel.
