Dry veal shanks well and tie the twine around meat, securing the meat to the bone to keep the shank intact during the cooking process.
Add vegetable Oil to the CorningWare Cast Aluminum cookware over medium-high heat. While the cookware is heating up, season the veal with salt and pepper on both sides, then dredge in flour. Make sure there is no clumped or excess flour on the veal shank; just a coating.
When vegetable oil is hot (should be shimmering) sear Veal shanks one at a time on both sides and also on the round exterior, holding the shank with tongs to keep it in place. After shanks have browned all over, remove to a plate.
In the cookware, add onion and cook until translucent, 5-7 minutes. Then add celery, carrot, and garlic. Saute until garlic becomes fragrant, about 3-5 minutes. Add Tomato paste and mix well, sauteeing for 2-3 minutes.
Deglaze the pan using apple cider vinegar (you may substitute white wine for this if you prefer). Add the vinegar to the pan and scrape the bottom using a wooden or bamboo spoon until there is nothing sticking to the bottom of the pan.
Add 2 cups of chicken stock and stir. Using butchers twine, tie together rosemary and thyme sprigs. Add this and the bay leaf to the cooking liquid. Add veal shanks back to Dutch Oven. The liquid should be just below the top of the veal so that it is in the liquid but not totally submerged. Add more stock, if necessary, to achieve this.
Bring Dutch oven to boil, then reduce heat to a simmer. Partially cover the cookware with the lid and cook for 1.5-2 hours, flipping the shanks every 15 minutes and adding more stock as needed.
While Veal cooks, using a mortar and pestle, or a food processor, mash 1 tablespoon of kosher salt with 1 tablespoon of dried lemon rinds.
When the veal is fork-tender, remove from the cooking liquid to plates. Remove and discard rosemary, thyme, and bay leaf. Pour cooking liquid and vegetables over veal as desired and top with lemon salt and parsley.