Heat up the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Rinse and dry the veal shanks. Season with salt and pepper, and then dust with some flour. (I normally shake the veal shanks to get rid of too much flour).
Heat a large ovenproof pan (or Dutch oven) over high heat. Pour the oil in the pan and put the floured meat once the oil is ready. Do not overcrowd the pan. Fry the meat in batches if they are too close to each other.
Once the meat is all browned, take them out of the pan and put them aside.
Turn the heat to medium and add the carrots, onion, celery and onion to the pan. Keep stirring and cook for around 3 minutes.
Add the wine and use it to deglaze the pan. Bring to a boil and cook until the wine has been reduced.
Add the stock, tomatoes, thyme, rosemary and bay leaf to the pan. Return the veal shanks to the pan and turn the heat up to high. Bring to a boil.
Once the liquid boils, transfer the pan to the oven, with the lid on. Cook for at least 2 hours or until the meat is (literally) falling off the bones.
Once the meat is ready, remove the herbs from the pan and start serving. Garnish with some lemon zest and chopped parsley.