1. Heat half of the oil over medium heat in a large Dutch oven or enamelled cast-iron roaster. Pat veal shanks dry with paper towel and season all over with salt. Brown, in batches, turning until browned on both sides. Transfer to a plate. Add more oil to pot between batches, as necessary.

2. Add onion, carrot and garlic to pot; cook, stirring, for 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return veal and accumulated juices to pot and bring to a boil. Cover, reduce heat to low and cook at a constant simmer for 1½ hours or until veal is fork-tender.

3. Gremolata: Meanwhile, combine parsley and lemon zest in a small bowl; set aside.

4. Remove veal with a slotted spoon and transfer to a warm platter; cover to keep warm. Skim fat from sauce. Bring to a boil over high heat; boil, stirring occasionally, until sauce is slightly thickened.

5. Spoon sauce over veal and sprinkle with Gremolata.