Brown veal shanks in olive oil. (Figure at least 1 pound per person because the amount of bone in the shanks varies. Some are mostly bone. Use your judgment and be sure to look at them when you purchase them.) Add a little salt and pepper. Add a couple of large onions and 2-3 cloves of garlic, pureed together; up to one small can tomato paste; 3 carrots and 2 stalks of celery, both ground up; 1 cup white wine (Sarah omits) and rind of one lemon in large pieces (you don't want to serve them). Add broth or water as needed. Cover and simmer for a couple of hours, until the veal is tender. Mix gremolada - garlic, lemon peel, fresh parsley -- in mini-Cuisinart and grind it up. A lot of it. Put it in cooking pot a couple of minutes before serving. Serve with pasta - fettucine is best. Spoon the sauce over the pasta.