Heat 2 tablespoons oil in a heavy skillet over high heat until shimmering. Pat veal shanks dry and season with salt and pepper. Sear shanks for 3-4 minutes per side until deep golden brown. Transfer seared shanks to slow cooker.
4 veal shanks, 2 tablespoons oil
In the same hot skillet, add diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Add minced garlic and tomato paste; cook 1 minute until fragrant. Pour in white wine and scrape up browned bits from pan bottom.
1 cup yellow onion, 2 carrots, 2 stalks celery, 4 cloves garlic, ½ cup white wine, 2 tablespoons tomato paste
Pour the cooked vegetable mixture over the veal shanks in the slow cooker. Add beef or chicken broth and tuck in bay leaves. Ensure liquid comes halfway up the shanks but does not fully submerge the meat.
1 cup beef or chicken broth, 2 bay leaves
Cover and cook on low for 6-8 hours or on high for 4 hours. Meat is done when it easily pulls away from the bone and the connective tissue has melted into the sauce. Skim any fat from the surface halfway through cooking if possible.
4 veal shanks
Just before serving, mix lemon zest, chopped parsley, and minced garlic in a small bowl to make gremolata. Spoon sauce over veal shanks on plates and top with a generous pinch of gremolata for brightness and contrast.
1 lemon, 0.25 cup fresh parsley, 1 clove garlic
