Have the butcher secure the meat both directions with kitchen twine
Pat the shanks with paper towel. Season the flour and s & p. Dredge the veal shanks in the flour and tap off any excess
In a large Dutch oven heat the olive oil and butter on med hi. Add the tied Veal Shanks and brown on both sides, about 3 minutes each side. Remove the veal shanks and reserve.
In the same pot, add the Mirepoix, bay leaves, garlic, and season with s & p. Sauté until soft and translucent, about 8 minutes. Raise the heat to high, add the wine and deglaze the pan. Return the veal shanks to the pan. Add the chicken stock, parsley, and tomatoes. Reduce the heat to low, cover and cook for about 2˝ hours.
Baste the meat a few times while cooking. At the end simmer for 10 minutes uncovered.
Remove Meat and Bay Leaves from the Dutch Oven. Use an emersion blender to puree the sauce. Place Veal Shanks in a small foil pan, pour sauce over the veal.
Cover and refrigerate overnight. Next day preheat oven to 350* Take veal shanks out of frig and bring to room temp. Skim off fat. Reheat for about 1 hour or until tender. Remove twine before serving.