Veal with Balsamic Onions

4 c vertically sliced onion
1 1/2 c dry white wine, divided
1 tbsp brown sugar
2 tsp dried thyme, divided
1/2 tsp black pepper, divided
3 tbsp balsamic vinegar
4 (10-oz) veal shanks (1 1/2 inches thick)
3 c chicken broth
1/2 tsp crushed red pepper
1 (14.5-oz) can diced tomatoes with Italian spices
4 garlic cloves, minced
1/2 c macaroni
1 (19-oz) can white beans, rinsed and drained
1/4 c sliced fresh basil
2 tsp lemon zest

Combine onion, 1/2 cup wine, brown sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup of the onion mixture, and set aside. Sprinkle the veal with 1/4 teaspoon of black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes, or until veal is tender. Stir in pasta and beans, and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.