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For the OSSO BUCO:.
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Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
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Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering.
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Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste.
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Swirl to coat the pan bottom with the oil.
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Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes.
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Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer.
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Transfer the shanks to a bowl and set aside.
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Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen any browned bits.
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Pour the liquid into the bowl with the browned shanks.
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Return the pot to medium-high heat, add 1 more tablespoon of the oil, and heat until shimmering.
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Brown the remaining shanks, about 5 minutes for each side.
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Transfer the shanks to the bowl.
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Off the ehat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned bits.
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Pour the liquid into the bowl with the shanks.
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Set the pot over medium heat.
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Add the remaining 2 tablespoons oil and heat until shimmering.
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Add the onions, carrots celery, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes.
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Add the garlic and cook until lightly browned, about 1 minute longer.
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Increase the heat to high and stire in the broth, the remaining 1 cup wine, the accumulated veal juices in the bowl, and the bay leaves.
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Add the tomatoes; return the veal shanks to the pot (the liquid shoud just cover the shanks).
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Bring the liquid to a full simmer.
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Cover the pot, cracking the lid just slightly, and transfer the pot to the oven.
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Cook the shanks until the meat is easily pierced with a fork but not falling off the bone, about 2 hours.
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(the shanks can be refrigerated for up to 2 days.
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Bring to a simmer over medium-low heat.
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).
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For the Gremolata:.
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Combine the garlic, lemon zest, and parsley in a small bowl.
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Stir half of the gremolata into the pot, reserving the rest for garnish.
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Adjust the seasonings with salt and pepper to taste.
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Let the osso buco stand, uncovered, for 5 minutes.
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Using tongs, remove the shanks from the pot, cut off and discard the twine, and place 1 veal shank in each of 6 bowls.
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Ladle some of the braising liquid over each shank and sprinkle each serving with gremolata.
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Serve immediately.
