Pat dry using paper towels (this helps them to brown beautifully). Season well with salt and pepper and dredge lightly with flour shaking off excess.

Use heating fat and a thoroughly clean Dutch oven - Heat cooking fat in the Dutch oven over medium-high heat. Add the veal shanks and sear both sides until golden brown about 3-4 minutes per side. Don't rush this - color is flavor! Remove and set aside.

In the same pot, add onions, carrots, and celery. Cook for 5 to 7 minutes until softened and lightly caramelized. Add garlic & cook for another minute until fragrant.

Pour in the white wine and scrape off any burnt bits at the bottom. Let simmer for 2 - 3 minutes to reduce slightly - this creates depth.

Add tomatoes, tomato paste, chicken stock, thyme and bay leaves and simmer uncovered. Nestle the shanks of the veal back down into the pot, so that they're mostly covered.

Simmer uncovered another ten minutes, put on the lid, and remove to a hot oven at 325 degrees F (160 degrees C). Let it braise for about 1½ to 2 hours, until the meat is fork-tender and falling pretty much off the bone.

While the osso buco is cooking, examine the ingredients in a small bowl: mix parsley, lemon zest and garlic together. This bright topping cuts right through the richness just fine.

Put the veal and sauce over creamy polenta, mashed potatoes or a risotto Milanese. Sprinkle with gremolata and serve with a slice of crusty bread to eat with that incredible sauce.