3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter, divided
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 bacon slices, diced (uncooked)
1 cup dry white wine
1 cup fat-free, less-sodium beef broth
1 14.5-ounce can whole tomatoes, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced
Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.