Brown the veal shins in the Dutch oven with olive oil over high heat.

Remove the shins and reserve for later.

Add in the chopped carrot, celery, and onion. Sauté for 2 minutes or until tender.

Remove the vegetables and discard the fat remaining in the Dutch oven.

Add the tomatoes to the Dutch oven and cook for 2 minutes over high heat. Place the shins and vegetables into the tomatoes.

Add enough milk to cover all of the vegetables and shins.

Bring the mixture to a simmer and cover.

Simmer the shins for 4 hours.

Remove the shins, serve, and enjoy.