Pat veal shanks dry, season lightly with salt.

Heat beef tallow in a Dutch oven over medium-high.

Sear shanks 3–4 minutes per side on the cut faces until a deep crust forms. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.

Roll the shanks on their sides and give them a quick sear all around. You don't need to get them as dark as the cut faces, but a golden edge adds more fond to the pot and helps the collagen tighten evenly. Remove and set aside.

Add onion, carrot, celery to the pot. Cut the heat for 60 seconds. The onions will release moisture and naturally deglaze the pan.

Return heat to medium (lower than searing). Cook vegetables 8–10 minutes, stirring occasionally, until caramelized.

Stir in tomato paste and cook 2–3 minutes, allowing it to caramelize and sweeten. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.

Add garlic and cook 30–60 seconds until fragrant.

Deglaze with white wine, scraping fond. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Reduce by half. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.

Return shanks, add beef stock, bay leaf, thyme, rosemary, orange peel.

Simmer, cover, transfer to 325°F oven. Braise 2 ½–3 hours until fork-tender.

Mix parsley, lemon zest, and orange zest in a bowl. Reserve.

Warm chicken stock in a saucepan with the Parmesan rind. Simmer gently to infuse, then keep warm. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. Remove rind before using.

In a separate pan, melt 1 tablespoon butter. Add minced shallot, cook until translucent.

Stir in Arborio rice; toast lightly, 1–2 minutes.

Deglaze with champagne; cook until absorbed.

Ladle in warm Parmesan-rind-infused chicken stock, one scoop at a time, stirring until absorbed before adding more. Continue 18–20 minutes until rice is creamy with slight bite.

Remove from heat; stir in remaining 1 tablespoon butter and Parmesan. Season with salt and finish with fresh cracked black pepper.