Place the veal shank in a large saucepan filled with 8 cups of cold water. Bring to a boil over medium/high heat. Using a spoon, skim the top of the liquid.
Lower to medium and add all the ingredients to the broth. Cook for 3 hours. Remove the shank, remove the meat and cut into cubes. Strain the broth.
In another saucepan over medium/low heat, sauté the onion, garlic, celery and carrots in the oil while stirring for 5 minutes. Add all the other ingredients to the soup, including the meat, and cook for at least 30 minutes. Serve.