Preheat the oven to 350°

1. Place a large, heavy-bottomed pot or Dutch oven over a medium-high heat and add ½ cup of the olive oil. As it begins to sizzle, add the onions and carrots and cook for three minutes. Add the celery, garlic, and lemon zest and continue cooking until the vegetables are golden brown. Remove from the heat.

2. Place the flour in a spacious bowl. Pat the veal shanks dry with a paper towel and dredge them in the flour. Shake off any excess.

3. Using a separate heavy-bottomed skillet set over medium-high heat, add the remaining oil, heat to a sizzle, and sear the shanks on all sides until brown. Remove the skillet from the heat.

4. Place the seared shanks in the pot with the vegetables and add the wine, stock, tomatoes, and thyme. Stir well and bring to a lively simmer.

5. Cover the pot with a tight-fitting lid and place in the oven for 2–2-½ hours, or until the meat is fork tender.

6. Remove the veal shanks from the oven and arrange on a platter, or individual serving plates. Pour the gravy over, sprinkle with parsley, and garnish with lemon wedges.