Grab a cutting board and dice all the veggies (onion, carrot, celery, and garlic cloves) super small.

Now slide them into the bottom of your crockpot or Instapot.

Pour in the quart of tomatoes.

Add the rosemary and thyme and give it all a stir.

Salt and pepper the veal.  Heat the lard or fat in a large skillet over medium-high heat.

Brown the roasts on all sides and place in the slow cooker.

Add the wine (or chicken broth) to the pan to de-glaze.  Add the liquids to the cooker.

Grate the lemon rind into the cooker.

Cook in the crockpot on high for 8 hours (or until meat is fall-apart tender).

Skim the fat off the surface of the liquids and discard.

To Serve-

Spoon some polenta onto a plate.  Place a large portion of the veal in the center of the polenta.  Top with the cooking liquids/ veggies and a little parsley if desired.