Create the herb mixture by combining parsley, lemon zest, minced garlic, sea salt, and cracked peppercorns in a small bowl. Set aside.

Dust veal shanks with a mixture of flour and kosher salt, ensuring even coverage.

In a large, heavy-bottomed pan, heat olive oil over medium flame. Brown the veal shanks for 5-7 minutes on each side until golden. Remove and set aside.

In the same pan, sauté carrots, celery, onion, and garlic for 3-4 minutes until softened.

Add tomato concentrate and cook for another minute. Pour in strained tomatoes and beef broth, then add black pepper, bay leaves, and thyme.

Return veal to the pan, bring to a simmer, then cover and reduce heat to low.

Simmer for 2 hours and 30 minutes, stirring occasionally. If needed, add 1/2 cup water midway through cooking to prevent sticking.

The veal should be fork-tender when done. If not, continue cooking in 15-minute increments.

Serve over mashed potatoes, garnished generously with the prepared herb mixture.