• Preheat the oven to 350°F (180°C).
• Heat olive oil in a large pot, or Dutch oven, over med-high heat. Dust the veal with flour and brown on both sides in the olive oil. Transfer to a plate, season with salt and pepper, and set aside.
• Add the onions, carrot, and celery to the pot, adding more oil as needed, cook until the onion is soft and translucent, about 5 minutes.
• Next add the tomato paste and cook, stirring, until it becomes darker, about 2-3 minutes then deglaze with the white wine.
• Place the plum tomatoes and their juices in a large bowl, using a spoon or by hand, crush slightly to break the tomatoes up. Add the tomatoes, stock, and garlic to the pot, lightly season with salt and pepper, and give everything a good stir.
• Return the veal to the pot, pushing it down so it is submerged in the liquid, nestle the bay leaf and thyme into the sauce.
• Bring to a boil, cover, and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Taste the sauce, adjust the seasoning.
• To serve

  Remove the veal shanks from the pot, separate the bone from the meat and slice or shred the meat. At this point you can lightly puree the sauce with a hand-held immersion blender if you want a less chunky sauce.

  Place a marrow-filled bone on each plate along with some of the meat, spoon sauce over top and finish with a scattering of the gremolata.

Gremolata

• While the veal is cooking prepare the gremolata. Using a vegetable peeler, remove the zest of the orange and lemon (coloured part of the peel only).

  Cut the strips into matchstick size juliennes.

  In a bowl, combine the zest, minced garlic and chopped parsley.
• Scatter a bit of the gremolata over each serving of the finished dish