Preheat the oven to 220°C (425°F/Gas 7). Combine the rosemary, sage, thyme and garlic in a bowl. Put the veal shin on a board and, with a sharp knife, make two small slits on the meaty side. Try to judge exactly where they would meet up on the other side of the veal and make a couple of slits there too. Poke the knife through a bit to open up a canal, then take the handle of a wooden spoon and push it all the way through. Repeat with the other slit, to make a second canal. Push the herb garlic mix into these canals with the handle of the wooden spoon (the mixture will flavour the inside of the meat without burning during the long cooking).
Put the veal in an oven dish and drizzle all over with the olive oil. Bake in the oven for about 20 minutes to brown on both sides. Remove and season the outside all over with salt and pepper. Add the vegetables and wine to the dish and return to the oven for about 15 minutes, or until it starts bubbling up. Cover the dish with aluminium foil, lower the oven temperature to 180°C (350°F/Gas 4) and cook for another 2½ hours, or until it is very soft, turning the meat over a couple of times and basting. Remove the foil and cook for a little longer on each side to brown a little more, making sure it doesn’t dry out. Transfer the meat to a serving dish. Put the oven dish directly over heat on top of the stove. Add the butter to the dish and scrape up any tasty-looking bits that are stuck to the bottom. Let it bubble up and reduce a bit to make a slightly thickened sauce.
Carve the meat away from the bone, then slice up thickly into pieces or chunks. Serve with the vegetables and some pan juices drizzled over the top.