Choose a heavy, shallow casserole or Dutch oven that has a tight cover and is just large enough to hold the pieces of veal standing up in one layer. Melt the butter in the casserole over moderate heat, and in it cook the chopped onions, carrots, celery, and 1 teaspoon garlic, stirring the vegetables frequently with a wooden spoon for 10 to 15 minutes, or until they are lightly colored. Remove the casserole from the heat.
Season the shanks with salt and pepper, then roll them in flour and tap off the excess. In a heavy nonreactive 10- to 12- inch skillet, heat 6 tablespoons of the olive oil over moderately high heat. Brown the shanks, 4-5 at a time, adding more oil as needed. Put the browned pieces in the casserole, and stand them, side by side, on top of the vegetables.
Preheat the oven to 350 F. Discard all but a film of fat from the skillet. Pour in the wine, and boil it over high heat until it is reduced to about 1 cup, scraping in the browned bits clinging to the pan. Stir in ¾ cup of stock, tomatoes, basil, thyme, parsley springs, and bay leaves, and bring to a boil, then pour this sauce over the veal. The liquid should half cover the shanks; if it does not, add more stock. Bring the liquid to a boil over moderate heat. Cover the casserole and bake in the lower third of the oven, basting occasionally, for about one hour and 15 minutes or until the veal shows no resistance when pierced with the tip of a knife. Remove the casserole from the oven and increase the oven temperature to 450 F.
Transfer the grass fed beef shanks to a large ovenproof serving dish, being careful not to lose the marrow in the bones. Cut off the string. Place the dish in the oven and bake the shanks for 5-10 minutes, until deep brown and brightly glazed.
Serving Size 6-8