To begin, preheat your oven to 160°C (320°F). Pat the veal shanks dry with paper towels and season them generously with salt and freshly ground black pepper. Lightly dust each shank with all-purpose flour, shaking off any excess. This step helps the meat develop a beautiful, browned crust while also thickening the sauce during braising.

In a large, heavy-bottomed Dutch oven or oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the veal shanks in batches and sear them on all sides until deeply browned, about 3-4 minutes per side. Avoid overcrowding the pan to ensure even browning. Once browned, transfer the shanks to a plate and set aside.

In the same pot, add the remaining olive oil, and sauté the onions, carrots, and celery (the soffritto) over medium heat for about 7-10 minutes, or until softened and slightly caramelized. Stir occasionally to prevent burning. This soffritto will form the aromatic base of the dish, lending sweetness and depth to the sauce.

Add the minced garlic to the soffritto and sauté for another minute until fragrant. Then stir in the tomato paste and cook for 2 minutes to deepen its flavour. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for about 3-4 minutes until it reduces by half, concentrating the flavours.

Return the browned veal shanks to the pot, nestling them into the vegetable mixture. Pour in enough broth to come halfway up the sides of the shanks. Add the bay leaf and thyme sprigs to the pot, and bring the liquid to a gentle simmer. Season with salt and pepper to taste.

Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the veal shanks braise for 2-2.5 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally, and if the liquid level gets too low, add a bit more broth.

While the veal is braising, prepare the gremolata. In a small bowl, combine the minced garlic, lemon zest, and fresh parsley. Set aside. The gremolata adds a vibrant burst of freshness that perfectly complements the richness of the braised veal.

Once the veal shanks are done, remove the pot from the oven and let them rest for a few minutes. Carefully transfer the shanks to a serving platter. Spoon the sauce over the top, ensuring that you get plenty of the soft, tender vegetables. Sprinkle the gremolata over each shank just before serving to brighten the dish. Osso Buco pairs beautifully with creamy risotto alla Milanese, polenta, or even mashed potatoes to soak up the flavourful sauce.