Osso Buco (Milanese Braised Veal Shank with Gremolata)

For 4 servings, use 4 thick veal shanks, 200 ml white wine, 400 ml chicken stock, 400 g whole tomatoes, 1 onion, 1 carrot, 1 celery stalk, 3 tablespoons flour, zest from 1 lemon, 10 g parsley, and 2 garlic cloves. Pat the shanks dry, coat them lightly with flour, and shake away the excess so loose powder does not scorch. Heat olive oil over medium-high heat and sear every side of the meat until well browned. Turn and lift the pieces gently with tongs without jolting the bones. Remove the shanks and cook the onion, carrot, and celery in the same oil over medium heat for about 6 minutes. When the vegetables are soft and sweet-smelling, pour in the white wine and scrape the browned fond from the pan. Boil for about 2 minutes, then add the tomatoes and chicken stock. Return the shanks, leaving their tops just visible above the liquid, and cover the pot. Braise in a 160°C oven for 1 hour 30 minutes to 2 hours. Once the meat separates easily with a fork, spoon sauce over each piece. Finely chop the parsley, lemon zest, and garlic and scatter this gremolata over the dish immediately before serving.