In a large Dutch oven, heat olive oil over medium-high heat. Add the floured veal shank pieces and sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add the diced carrots, celery, and onion. Sauté for about 5 minutes until they start to soften. Add the minced garlic and sauté for an additional 1-2 minutes.

Add Tomato Paste and Deglaze

Stir in the tomato paste and cook for 1 minute. Pour in the white wine, scraping the bottom of the pot to deglaze it. Let the wine reduce by half, about 5 minutes.

Add Broth and Herbs

Return the seared veal shank to the pot. Add the beef broth, bay leaves, and fresh thyme. Bring to a simmer.

Braise the Osso Buco

Cover the pot and reduce heat to low. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

Preparation of Gremolata

Mix Gremolata Ingredients

In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well.

Serve

Once the osso buco is cooked, serve it hot, topped with the prepared gremolata.