In a large heavy saucepan heat the oil and brown the veal shins on all sides. Season, and remove from the pan.
Add the celery and onion to the pan, and cook until soft but not brown, about 15 minutes. Add the thyme and cook for a further 5 minutes. Raise the heat, pour in the white wine, the plum tomatoes and stock, and bring to the boil. Lower the heat to a simmer, and return the shins