Sauté the veal shanks in a moderately hot pan with olive oil, and add the shallots. Add the tomato paste and tomatoes. Baste with the white wine, veal stock and water. Add salt and pepper and coarsely cut fresh Italian herbs. Cook on low heat for about 90 minutes and set aside.

Risotto: Lightly sauté the garlic and onion in olive oil. Add the risotto rice and stir. Add the chicken broth and salt. Cook for 15 minutes on low heat, stirring occasionally. When the rice is cooked, stir the tapenade and parsley into the rice. Place the risotto on 4 warmed plates and garnish with the black olives. Add the veal shanks to the plates, sprinkle with a few salted capers, drizzle with sauce and serve.