In a Dutch oven, heat a generous splash of olive oil over medium-high heat. Season veal shanks with salt and pepper. Sear veal on each side until golden brown, about 4-5 minutes per side. Transfer to a plate.

Add chopped carrots, onion, celery, and garlic to the pot. Sauté over medium heat for 5-7 minutes until softened, scraping the bottom of the pot to release browned bits.

Pour in white wine, stirring and scraping the pot for 2 minutes until slightly reduced. Add chicken broth to cover vegetables and return veal shanks. Toss in bay leaves and thyme.

Cover the Dutch oven and reduce heat to low. Braise for 2 hours until meat is tender and falling off the bone.

In a small bowl, mix chopped parsley, lemon zest, and minced garlic for the gremolata. Let flavors mingle.

Once meat is fork-tender, serve Osso Buco on plates with braising liquid and top with gremolata. Pair with creamy polenta or risotto.