1- Preheat the oven to 325°F and season the flour with salt and pepper. Dredge the veal shanks in the flour mixture and shake off any excess to avoid a heavy coating.

2- Heat the oil in a Dutch oven over medium-high heat until it begins to smoke, then sear the veal shanks on all sides for 4 to 6 minutes per side until they form a deep golden-brown crust. This step locks in flavor, so don’t rush it.

3- Remove the shanks and set them aside, then add the onions, carrots, celery, and garlic to the pot. Sauté for 3 to 4 minutes until they soften a bit and release their aromas.

4- Stir in the tomato paste and cook for 2 minutes to enhance its flavor and thickness. Next, add the fresh tomatoes and deglaze the pot with the wine, scraping up those tasty browned bits from the bottom.

5- Add the beef stock, bay leaves, parsley, thyme, salt, and pepper, making sure to adjust the seasoning as needed for balance.

6- Nestle the veal shanks back into the liquid so they are mostly submerged, cover the pot, and transfer it to the oven. Braise for 2 to 2½ hours until the meat is fork-tender and pulls easily from the bone.

7- Finally, remove the shanks, plate them with the braising sauce, and garnish with gremolata. Serve the cooked vegetables underneath for a complete meal. The total time is about 2 hours and 50 minutes, including prep and cooking.