Instructions: Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess.

In a heavy ovenproof pot with a lid, heat the vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.

Add the olive oil to the pot, and heat over medium heat. Add the carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and all the tomatoes, wine, stock, herbs, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hours, until the veal is very tender. Taste for salt and pepper, and serve immediately.

This recipe yields 4 servings.

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