First, you must preheat your oven to 350 degrees. This ensures the oven is hot for the meat. A hot oven is key for slow cooking. It helps the pot reach a steady heat quickly.

Tie each veal shank with a piece of twine. This keeps the meat from falling off the bone. It helps the dish look very nice later. Wrap the string around the center of meat.

Use paper towels to dry the veal shanks well. Season them with plenty of salt and black pepper. Dry meat browns much better in the pan. Season both sides of the meat very well.

Pour some flour into a wide and shallow bowl. Dredge each piece of meat in the white flour. This helps the sauce become thick and rich. Ensure the entire surface has a light coating.

Shake off any extra flour from the veal shanks. You only want a very thin and even coating. Too much flour makes the sauce too pasty. Tap the meat gently against the bowl edge.

Heat olive oil and butter in your Dutch oven. Use medium-high heat until the butter starts to foam. This creates a hot base for browning meat. Watch the butter carefully so it does not burn.

Place the meat in the pot very carefully. Brown the meat on both sides until it is golden. This step adds so much flavor to dish. Do not rush this part of the process.

Work in batches so the pan is not crowded. Remove the meat and set it aside for now. Use a clean plate to hold the veal. Keep the meat warm while you cook vegetables.

Add the onions, carrots, and celery to the pot. Sauté the vegetables until they are soft and brown. They smell wonderful as they cook together. Stir them often so they cook very evenly.

Toss in the minced garlic and cook briefly. You only need to cook it for one minute. Garlic can burn very fast in a hot pot. Burning garlic makes the whole sauce taste bitter.

Pour in the white wine to deglaze the pot. Use a spoon to scrape the brown bits up. Those bits have all the best flavor inside. The wine will bubble and release the tasty juices.

Add the chicken stock and the crushed tomatoes next. Stir everything together until the sauce is well mixed. This is the braising liquid for meat. Ensure the vegetables are fully mixed in.

Put the thyme, rosemary, and bay leaf in. These herbs will season the sauce as it cooks. They add a deep garden scent to meal. Submerge them into the red liquid with a spoon.

Place the browned veal shanks back into the pot. Make sure they are nestled deep in the liquid. The liquid should cover most of the meat. Pour any juices from the plate back in.

Bring the liquid to a boil on the stove. This starts the cooking process before the oven step. It saves time during the slow braise. Once it bubbles, turn off the stove heat.

Cover the pot with a tight-fitting lid now. Put the Dutch oven into your hot oven. The heavy lid keeps all the moisture inside. This moisture makes the meat very juicy and soft.

Let it cook for about two hours total. The meat should be very tender and easy to cut. Check it to see if it is soft. If not soft, cook for thirty more minutes.

Mix parsley, garlic, and lemon zest for the topping. This fresh mix is called a traditional gremolata. It adds a bright pop of fresh flavor. Chop everything into very small and even bits.

Remove the twine from the meat before you serve. Sprinkle the gremolata over the dish for extra flavor. Serve it warm to your happy guests. Enjoy the delicious meal you made today.