Preheat oven to 350, for two hours of braising
Choose heavy pot that can be put in oven, large enough to put a single layer of veal shanks.
Put onion carrot celery and butter on medium heat, cook 6-7 minutes, add garlic and lemon cook few more minutes.
Put some vegetable oil in skilled and turn on heat to medium high. Coat veal in flour, and when pan is hot, brown veal on both sides. Once browned, put veal in pot over chopped vegetables. With only a little oil left, add wine , reduce and scrape bottom. Pour over veal. Put broth in skillet, simmer and add to pot.
Add in tomatoes, thyme, bay leaf, parsley, thyme, salt and pepper. You want the veal to be covered 2/3 in broth. Place in lower third of oven for two hours, basting every twenty minutes. If using a self-basting cast iron enamel pot, the frequent basting is not necessary.
Once you are close to the two hours, make grits picking one of the ways discussed below.
Serve with a garnish of gremolada.