Pat the veal shanks dry with paper towels and season generously on all sides with salt and black pepper, then dredge lightly in flour, shaking off any excess.

Heat the olive oil in a large Dutch oven over medium-high heat and sear the shanks until they are deeply browned on all sides, about 4 to 5 minutes per side, then transfer them to a plate.

Reduce the heat to medium, add the onion, carrots, and celery to the same pot, and saute until the vegetables are softened and fragrant, about 6 to 8 minutes.

Add two-thirds of the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer until the liquid is reduced by half.

Stir in the beef broth and crushed tomatoes, then return the seared veal shanks and any accumulated juices to the pot, ensuring the meat is mostly submerged.

Bring the liquid to a simmer, cover the pot with a tight-fitting lid, and braise on low heat for 2 hours, or until the meat is melt-in-your-mouth tender and pulling away from the bone.

While the meat cooks, prepare the fresh gremolata garnish by mixing the chopped parsley, grated lemon zest, and the remaining minced garlic in a small bowl.

Transfer the tender shanks to serving plates, spoon the rich pan sauce over them, and garnish generously with the fresh gremolata for a bright, citrusy finish.