1. For any braise, use a heavy bottomed pot with a tight fitting lid, large enough to accommodate the veal shanks in a single layer
2. Lay the veal shanks out on a sheet pan and season generously with salt and pepper. Dust with flour, shaking off the excess.
3. In the large pot, heat the olive oil and butter over medium-high heat. When hot, add the shanks to the pan and brown well on all sides. Allow space between the shanks, searing them in batches if they are too large to fit nicely in the pot. You want them to sear, not steam. When nice and brown, remove from pan and set aside.
4. Add the onion, carrot, and celery to the pan, and cook until beginning to soften and brown. Season with salt and pepper. Add the garlic and cook until aromatic, about 1 minute.
5. Add the white wine, bring to a boil and reduce by about half.
6. Place the veal shanks back in the pot on top of the vegetables. Add the stock, tomatoes, thyme, bay leaf and parsley. The shanks should be covered about half way with the liquid. Bring to a boil, then reduce to a low simmer.
7. Cover the pot tightly, and allow to simmer over very low heat until the veal is very well done, and falling off of the bone, about 2 – 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325° oven and cook there, rather than on the stove top. Just make sure your pot is oven-proof (no plastic handles.)
8. Remove the pot from the oven, and top the shanks with the gremolata. Turn a few times to mix the gremolata into the braising liquid. Serve with risotto alla milanese. If you wish a thicker sauce, remove the shanks and reduce over high heat until it is the desired consistency.

Gremolata

1. Combine all the ingredients in a small bowl.