Rinse veal shank, pat dry and bind round. Season with salt and pepper and dust with a little flour. Heat 6 tablespoons olive oil in a pan and roast veal shank portions until brown on both sides, then remove. Deglaze roasting juices with white wine, bring to a boil and reduce the wine to 6 tablespoons liquid. Preheat the oven to 175°C (approximately 350°F). Scald tomatoes, rinse in cold water, peel and halve.
Rinse thyme, shake dry and pluck leaves. Pour the broth in the pan, add thyme and tomatoes, bring to boil and season with salt and pepper. Pour sauce over the meat pieces, boil again on the stove, put on the lid and place in the oven. Simmer for 2 1/2 hours, basting every 30 minutes with a little broth. Serve.