1-To make this veal shanks recipe a success, start by preheating your oven to 325°F and preparing your ingredients. First, season the flour with salt and pepper, then dredge the veal shanks in it, shaking off any excess. This step helps build a flavorful crust on the meat.

2-Heat the olive oil in a Dutch oven over medium-high heat until it shimmers, then sear the veal shanks for 4 to 6 minutes per side until they form a deep golden-brown crust. Once seared, remove the meat and set it aside while you sauté the onions, carrots, celery, and garlic in the same pot for 3 to 4 minutes until softened.

3-Stir in the tomato paste and cook for 2 minutes to deepen its flavor and thicken the sauce. Add the chopped tomatoes and deglaze with the wine, scraping up those tasty browned bits from the bottom, and let it cook for another 2 minutes. Pour in the beef stock, add the bay leaves, parsley, thyme, salt, and pepper, then nestle the veal shanks back into the pot, making sure they’re mostly submerged.

4-Cover the pot and braise in the oven for 2 to 2½ hours until the meat is fork-tender and pulls away from the bone easily. For dietary tweaks, such as vegan options, use vegetable broth instead and adjust seasoning as needed.

5-Once done, serve the veal shanks topped with the rich braising sauce and a sprinkle of gremolata for a fresh finish. You can place the braised vegetables underneath for added texture and flavor. This step ensures the dish looks as good as it tastes, making it perfect for any gathering.