Season 5 veal shanks, about 1in / 2.5cm thick, generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy pot over high heat, brown the veal on both sides, and set aside.
Lower the heat and cook 1 small finely chopped onion, 3 minced garlic cloves, 1 small finely chopped carrot, and 1 finely chopped celery stalk for 8 minutes, until soft.
Add 800g of crushed tomatoes, 1 cup of dry white wine, 1 cup of chicken broth, 1 crumbled bouillon cube, 2 tablespoons of tomato paste, 3 thyme sprigs, and 2 bay leaves. Return the veal, cover, and simmer gently over medium-low heat.
Cook for 1½ hours, then check every 15 minutes until the meat pulls apart easily with a fork. Meanwhile, for the gremolata, mix 1 cup of finely chopped parsley, 2 teaspoons of finely grated lemon zest, and 1 minced garlic clove.
Uncover and simmer over medium heat for 5-15 minutes, until the sauce thickens. Serve sprinkled with the gremolata.
