Get your oven hot at 325°F (165°C).

Sprinkle veal shanks with plenty of salt and black pepper, then gently dust with flour. Tap off extra flour and put aside.

Warm a sturdy pot or Dutch oven over medium heat for about 5 minutes. Toss in pancetta and cook, giving it a stir now and then, until it's golden and crispy with fat melted out. Take pancetta out with a slotted spoon and place on paper towels. If needed, pour off extra fat, keeping just 2-3 tablespoons in the pot.

Turn up heat to medium-high and brown the shanks on all sides until they look nice and dark, about 5 minutes each side. Move shanks to a plate and set them aside.

Drop onions, carrots, celery, garlic, thyme, and rosemary into the pot. Cook everything, stirring often, until the veggies soften and start browning, 5-7 minutes.

Put the shanks and pancetta back in the pot. Pour in the wine and tomatoes, then add enough broth to cover the shanks just over halfway up their sides.

Let it bubble gently. Stir well, making sure to scrape all those yummy brown bits from the bottom of the pot.

Cover the pot and stick it in the hot oven until the meat gets super tender, about 1 to 1½ hours. Check if it's done by poking the meat with a fork—it should fall apart easily. Veal needs to reach 145°F (63°C) inside. Don't cook it too long.

Put the pot back on the stove over medium-high heat. Take out the veal shanks and keep them on a plate. Let the sauce cook down for 5-10 minutes, or until it gets thicker and looks good to you.

Drizzle the sauce over the veal shanks. Scatter fresh chopped parsley on top and serve right away.