1-Start: Start with fresh veal shanks to make this slow-cooked veal shanks recipe a success. Begin by patting the 4 veal shanks dry and dredging them in the seasoned flour mixture for a crispy exterior. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the shanks until they’re golden brown on all sides, which takes about 5-7 minutes and locks in that essential flavor.

2-Next: In the same pot, sauté the vegetables: 1 large diced yellow onion, 1 large diced carrot, 2 large diced celery stalks, and 6 to 8 garlic cloves until they’re soft and aromatic, roughly 5 minutes. Stir in 2 tablespoons of tomato paste and cook it until it darkens, adding a rich base to the sauce. Then, add 3 cups of roughly chopped fresh tomatoes and deglaze with 2 cups of dry red wine, letting it simmer to reduce slightly.

3-Pour: Pour in 4 cups of beef stock, toss in 2 bay leaves, 1 bunch of Italian parsley, and 20 to 25 fresh thyme sprigs, then season with salt and pepper to taste. Return the veal shanks to the pot, ensuring they’re mostly submerged, cover, and bake at 325°F for 2 to 2 ½ hours until the meat is tender and falls off the bone. Finally, serve the dish topped with gremolata made from lemon zest, finely minced flat-leaf Italian parsley, and garlic for a fresh finish.