Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add shanks; cook until browned on all sides. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.