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Heat the oven to 350 degrees.
Add pancetta to a cold large dutch oven then place over medium low heat. Allow it to render fat and fry up until golden brown.
Salt and pepper the shanks and then lightly flour each piece on both sides.
Remove the cooked pancetta from the pot and place on a paper towel lined dish.
Sear the shanks until golden on both sides in the rendered pancetta fat, about 3-5 min per side.
Chop your mire poix (onion, celery, carrots + garlic).
Remove the seared shanks from the pot onto a plate and add in the onions, celery and carrots. Saute for about 5 minutes, until they begin to soften.
Add in the garlic and cook for another minute, until fragrant.
Deglaze the pot with white wine using a wooden spoon to scrape off fond from the bottom of the pot.
Add the tomato puree and stock, simmer for 5 minutes.
Slip the shanks & pancetta back into the pot (they should be covered by the sauce…add more stock if necessary).
Add the thyme, parsley and bay leaf.
Bring up to a boil, reduce to a simmer then cover the pot and place into the oven for about 3 hours or until the meat pulls away from the bone.
Make the gremolata while the shanks cook. Combine chopped garlic, parsley and lemon zest in a small bowl.
Serve the shanks over your starch of choice with an extra scoop of sauce and finish with a sprinkle of the gremolata.