3 tablespoons (45 milliliters) flour, plus more if needed
1/4 cup (60 milliliters) butter
1 cup (240 milliliters) diced carrots
1 cup (240 milliliters) diced celery
1 cup (240 milliliters) dry white wine
4 cups (960 milliliters) beef stock, plus more if needed
1 1/2 cups (360 milliliters) diced tomato
1 bay leaf
1 sprig rosemary
Salt and pepper
Preheat oven to 350 F (175 C).
Heat butter in a Dutch oven over medium-high heat. Lightly dredge slices of veal shank in flour. Brown the meat on all sides, making sure not to overcrowd. Transfer meat to platter. Add carrots, celery, and onion to the Dutch oven, scraping the bottom of the pan for brown bits. Continue cooking until vegetables are sweating. Add white wine, scraping the bottom of the skillet. Continue cooking until wine has evaporated by about half or two-thirds.
Add beef stock, tomato sauce, diced tomatoes, bay leaf, sprig of rosemary, salt, and pepper and stir to combine. Cook until gently boiling.
Transfer meat back into skillet, arranging with space between pieces. The stock should just cover the meat, so add more if needed. Cover the Dutch oven and transfer to the oven and bake for two and a half hours or until meat is falling off the bone. Add extra beef stock if liquid needs replenishing.
Carefully transfer meat to platter and place Dutch oven on burner, reducing braising liquid over medium heat for two to five minutes. Pour sauce over meat and sprinkle with Gremolata (see recipe).