Soak 1 ounce of imported dry porcini mushrooms in 2 cups of lukewarm water for 20 minutes. Strain the porcini and reserve the water. Rinse the mushrooms under cold water and chop them roughly. Line a strainer with a double paper towel and train the porcini water to remove dirt deposits, reserving 1 cup of the liquid. Dredge 4 to 8 veal shanks (2 to 4 pounds) cut about 2 inches thick in flour, shaking off excess.
Heat 2 tablespoons unsalted butter with 2 or 3 tablespoons olive oil in heavy large skillet over medium heat. When butter and oil is hot (butter will start to foam) add the veal and cook until both sides are golden. Transfer the meat to a plate.
Add 1 large carrot and 2 celery stalks that have been diced to the skillet, and cook and stir until they are golden.
Return the veal to the skillet and add 1 cup of dry Marsala wine. Cook until the Marsala is almost reduced.
Add 1 cup beef broth, 1 cup canned imported strained tomatoes, domestic tomato sauce or crushed tomatoes and the reserved soaking water. Bring to a boil, cover the skillet with the lid askew, turn heat down to low, and cook until the meat begins to fall away from the bone, 1 1/2 to 2 hours or so. Stir in 2 tablespoons chopped parsley.