Preheat the oven to 375°F (190°C)
In a large Dutch oven set over high heat, warm 2 tablespoons oil
Arrange the veal shanks on a flat surface, pat them dry, and season them generously on all sides with salt and pepper
Brown the first 4 shanks on all sides in the hot oil, 5 to 6 minutes per side.
Place the shanks on a baking sheet
Add 2 more tablespoons oil to the Dutch oven and let the oil heat
Brown the remaining 4 shanks. Don’t rush the browning—it’s the most important part in building deep flavor
Transfer the second batch of shanks to the baking sheet
Reduce the heat under the Dutch oven to medium and add the onions, carrots, garlic, thyme sprigs, and the Chardonel Wine
Simmer until the wine is reduced by half, 7 to 8 minutes
Return the shanks to the Dutch oven and cover them with 6 cups beef stock, the tomatoes and their juices, and, if needed, a little water to fully cover the veal
Bring the liquid to a simmer over medium heat and skim any impurities from the surface
Cover the Dutch oven and place it in the center of the oven
Braise until the shanks are completely tender, 1 1/2 to 2 1/4 hours
If the liquid reduces so that less than half the meat is covered, add 2 cups stock and continue cooking the meat
If ,after 1 1/2 hours or so, the meat isn’t completely tender, don’t be afraid to add some water and cook it longer
Place the shanks on a platter and season with salt
Simmer the cooking liquid remaining in the Dutch oven over medium heat until slightly reduced, about 10 minutes
Taste and adjust the seasonings accordingly and stir in the lemon zest and juice and the parsley
Pour the sauce over the shanks. Serve immediately.
