1. Use butcher’s twine to tie shanks around their circumference to hold them together. 
2. On a large plate mix together 4 tablespoons of the flour, 1/2 teaspoon of the salt, and the black pepper. Dredge veal in flour coating all sides.
3. In a Dutch oven set over medium-high heat, heat the oil and butter until the butter melts and is very hot. Add the shanks and cook, flipping and turning them as they brown, until they’re all brown on both sides, about 10-12 minutes. Transfer to a plate.
4. Add onions, carrots, and celery to pot. Reduce heat to medium. Season with remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
5. To the pot with the onions, add three-quarters of the garlic and the tomato paste. Stir and cook for 30 seconds.
6. Drain one can of tomatoes and discard the liquid. Put the tomatoes that remain into the pot with the veggies. Also stir in the other full can of tomatoes with their juice, 1 cup of the chicken broth, and the wine. Stir.
7. Return the veal pieces to the pot and make sure they are all mostly submerged. If some string is coming off, it’s fine to just remove it from the pot. Increase heat to high and bring to a simmer.
8. Reduce heat to low, partially cover the pot, and cook, stirring occasionally, until veal is very tender, about 1 and 1/2 hours. (Alternatively, put the lid fully on the pot and put the pot into the oven at 300°F until veal is very tender, 1 and 1/2 hours, stirring one time halfway through).
9. Meanwhile, make gremolata by putting the remaining minced garlic on a cutting board, adding a big pinch of salt, and using the side of a knife to smash and scrape the garlic. Scrape the garlic and any juices into a small bowl. Stir in the parsley and lemon zest. Cover and refrigerate.
10. Transfer veal to a platter. Remove and discard any butcher’s twine.
11. Measure the remaining 2 tablespoons of flour and the remaining 1/2 cup of chicken broth into a jar or container with tight-fitting lid. Shake it until no lumps remain. Add it to the liquid and vegetables in the pot. Stir.
12. Set heat to medium-high and bring to a simmer. Cook for 3 minutes, stirring until sauce is thickened. Taste and add more salt, if desired.
13. Serve veal topped with the vegetables and sauce and garnished with the gremolata.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!