4 veal shanks of similar size, about 1 pound each5 cloves of garlic, peeled and slightly smashed½ cup all purpose flour2 to 3 tablespoons olive oil1 medium onion, chopped2 ribs celery, chopped2 medium carrots, chopped1 sprig of fresh rosemary (1 teaspoon dried)3 sprigs of fresh thyme, (1 teaspoon dried)¼ teaspoons lemon zest¾ cup red wine2 tablespoons tomato paste1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juicesKosher salt and pepper to taste3 cups (or more if needed) unsalted or low sodium beef brothSeason the veal shanks on both sides with kosher salt and pepper and lightly coat with the flour. In a large oven-safe saute pan or Dutch oven, heat the olive oil. When the oil is hot, add the veal shanks and cook on both sides until golden brown. Remove from the pan and set aside.Lower the heat and add the garlic, herbs and vegetables to the pan. Cook for 3 to 5 minutes until the vegetables begin to sweat. Add the red wine and simmer for a couple of minutes. Add the tomato paste, crushed tomatoes with juice, and lemon zest and stir to combine.Place the veal shanks back in the pot and add enough broth to come half-way up the shanks. Bring the pot to a simmer and cover with a lid. Place the pot in a preheated 350 degree oven and cook for 2½ hours. You may need to check periodically and add water. The shanks are tender when a sharp knife can be inserted into the meat and removed with absolutely no resistance. If you still meet resistance place back in the oven and cook and additional 20 minutes until they are tender.When shanks are done, remove from the pan and set aside. Remove the sprigs of herbs from the pan and place the pan over high heat and reduce the sauce to desired consistency and taste. If needed season with salt and pepper.