Heat two tablespoons of olive oiI in a large pot or Dutch oven over medium heat. Sear two veal shanks at a time, browning both sides. Set aside and repeat with remaining veal shanks. Add more oil to the pot if needed.
Add as required more olive oil to the pot and sauté onions until translucent, about 3-4 minutes, scraping up bits of browned veal.
Drop three cloves of garlic into the pot; sauté for one minute.
Stir in tomatoes with their liquid. Add water, wine, basil, thyme, salt and pepper to the pot. Submerge veal shanks into the stock and bring to a boil. Reduce heat to low, cover and simmer for one hour.
Remove veal shanks from pot and set aside.
Add carrots, celery and zucchini to the bubbling stock.
When the shanks are cool enough to be handled, remove meat from bone in chunks and return to the pot. Stir in white beans and baby spinach; heat through for about five minutes and enjoy!