Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks.
Heat oven to 325º. Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in 2 batches, add veal shanks and cook, flipping once, until browned, about 10 minutes. Transfer veal shanks to a plate; cover.
Bring to a simmer, season lightly with salt and pepper, and cover.Transfer pot to oven and cook until veal is nearly falling off the bone, about 1 1⁄2 hours. Transfer veal shanks to a plate and cover with aluminum foil. Discard herb bundle and bay leaves. Heat pot over medium heat and reduce liquid by half. Transfer veal shanks back to pot, spoon over liquid, and cover to keep warm. Meanwhile, finely chop the remaining parsley leaves and toss in a bowl with the garlic and lemon zest.
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