Heat a few tablespoons of olive oil over medium-high heat in a large Dutch oven. Season the veal shanks with salt and pepper, and sear them for 4-5 minutes until golden-brown. Remove and set aside.

In the same pot, reduce heat to medium and add chopped carrots, onion, celery, and minced garlic. Sauté for 5-7 minutes until tender.

Pour in white wine and simmer for 2 minutes to deglaze the pot. Add chicken broth, bay leaves, and thyme, stirring to combine.

Return the veal shanks to the pot, ensuring they are submerged. Cover and braise on low heat for about 2 hours until tender.

Prepare gremolata by mixing chopped parsley, lemon zest, and minced garlic in a bowl. Set aside.

Once the veal is tender, let sit for 10-15 minutes. Plate, spoon over braising liquid, and top with gremolata before serving.