Tie a string around outside of each shank to hold it together (or ask your butcher to do this).

Sprinkle veal with flour and pepper, reserving any flour that doesn't stick. In skillet, heat vegetable oil and 1 tbsp/15 mL of the butter over medium-high heat; brown veal, in batches, adding a bit more oil and butter if necessary.

Place in Dutch oven in single layer. Pour off any fat from skillet. Add wine, scraping up any brown bits, until wine is reduced by half; pour over veal. Reduce heat to medium and melt 2 tbsp/30 mL of the remaining butter without browning; fry celery, shallot, turnips and garlic, stirring often, until vegetables are soft, about 8 minutes. Sprinkle reserved flour (if any) over top and cook, stirring, for 1 minute; stir in stock and salt. Bring to boil and pour over veal.

Tie parsley, thyme and bay leaf with string; add to Dutch oven. Bring to boil. Cover and transfer to 350F/180C oven; bake until veal is fork-tender, 1-1/2 to 2 hours. Meanwhile, in nonstick skillet over medium-high heat, brown onions in remaining butter; stir in lemon juice.

With slotted spoon, transfer shanks to warm platter; remove strings. Remove herb bundle from pot; add onions and juices. Cook over high heat until liquid is reduced by half, about 10 minutes; stir in chopped parsley. Spoon over shanks.

Makes 6 servings.