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1.
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Preheat oven to 375F.
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2.
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Season the shank all over with salt and pepper.
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In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking.
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Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface.
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Remove the shank and set aside.
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3.
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Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
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Add the tomato sauce, chicken stock, and wine and bring to a boil.
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Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock.
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Cover the pan with a tight-fitting lid of aluminum foil.
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Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
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4.
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Just before the meat is done make the gremolata.
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In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand.
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Sprinkle with a little salt and pepper and set aside.
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5.
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Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
