Allow your meat to sit on the counter for about 30 minutes before cooking. Pat dry and season well with salt and pepper.

Heat a large stock pot over med-high heat. Once hot, add in your oil. Once oil begins to shimmer (pretty quickly), add in your veal one by one.

Using tongs, brown your meat on all sides, all you are looking for is a nice sear, you are not cooking it through. Press down from time to time to help achieve a nice crust. Add extra oil if necessary.

Remove the veal and place it on a plate.

Add butter to the pan along with your celery, carrots and onions. Using a wooden spoon or spatula, vigorously scrape up as much of the browned bits on the bottom of the pan as possible (that is flavor!!) Add in additional S&P and if using red pepper flakes.

Sauté vegetables for a few minutes, moving them around occasionally as they begin to brown. Add in garlic, thyme bundle and bay leaves and sauté for 1 minute.

Add in your tomatoes, tomato paste, vegetable stock and wine. Stirring well to incorporate.

Tuck in your parmesan rind (or chunks).

Add your veal back in, pushing it down so it's covered with the sauce. Once the pot comes to a bubble, lower heat to a low simmer, cover and check on it every 20-30 minutes or so, moving the meat around slightly.

Simmer on low for 2.5 to 3 hours or until meat falls off the bone. Turn off heat and allow it to sit and cool down.

As noted, this is even better the following day, so if making the day before, allow it to cool down almost completely before refrigerating with a lid on.

To reheat, bring to a gentle simmer and serve over pasta, polenta, roasted potatoes, a baked potato or enjoy on its own.