Pat the veal shanks dry with paper towels.

Season both sides with kosher salt.

In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat.

Add the veal shanks and sear for about 4 minutes per side, until browned.

Remove the shanks and set aside.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.

Let it simmer for 2-3 minutes to reduce slightly.

Stir in the beef broth.

Return the veal shanks to the pot, nestling them into the sauce.

Bring the mixture to a gentle simmer.

Cover the pot and reduce the heat to low.

Let it braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

Remove the veal shanks from the pot and place on serving plates.

Spoon the sauce over the top.

Serve.