Pre-heat the oven to 375 F.
Season the veal shanks all over with 1 teaspoon salt and 1/2 teaspoon pepper.
In a large skillet over medium-high heat, warm the olive oil.
Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the carrot, celery, tomatoes, stock, oregano, and thyme and bring to a boil.
Transfer the veal shanks to a large Dutch oven.
Pour in the vegetable mixture .
Cover and cook until the veal is fork-tender, about 1 hours and 45 minutes.
Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
Garnish with the gremolata. Serve at once.