Preheat the oven to 325°F.

Season veal shanks with salt and black pepper generously and dredge or sprinkle with flour to lightly coat, shake off any excess and set aside.

Heat a heavy bottom pot or Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally until golden and crisp and fat has rendered. Remove from pan with slotted spoon onto plate lined with paper towel. If necessary, drain off all but 2-3 tablespoons of the fat from the pan.

Increase the heat to medium high and sear and brown the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Add the onions, carrots, celery, garlic, thyme and rosemary to Dutch oven. Cook the onion mixture, stirring frequently, until veggies are tender and starting to brown, 5-7 min.

Add the shanks and the pancetta/bacon back to the pan.

Pour in the wine and the crushed tomatoes if using and then add enough stock to come a little more than halfway up the sides of the shanks.

Bring to a simmer. Stir everything well scraping and releasing any brown bits from the bottom of pan.

Cover the pan and put it in the preheated oven to cook until the meat is tender, about 1 to 1½ hours. Test for doneness by poking the meat with a fork. The meat should be falling apart and tender. Veal should reach an internal temperature of 145°F. Do not overcook.

Return the pan back to the stovetop and set it over medium-high heat. Remove the beef shanks and set aside on a plate. Cook the sauce for 5-10 minutes, or until reduced and thickened to your liking.

Pour the sauce over the beef shanks.

Garnish with fresh chopped parsley and serve.