Prepare the Bouquet Garni: Place the thyme, bay leaf, and garlic cloves into cheesecloth and secure with twine.

Pat dry the veal shanks with paper towels to remove any excess moisture.

Secure the meat to the bone with the kitchen twine (only if necessary).

Sprinkle veal with salt and freshly ground pepper.

Dredge the shanks in flour, shaking off excess. Dredge a second time.

In a large, deep heavy pot, heat the olive oil; do not burn.

Add the garlic.

Add veal shanks to the hot pan and brown all sides, about 3 minutes per side.

Remove browned shanks and set aside.

In the same pot of olive oil and garlic, add the onion, carrot, celery, and parsley.

Season with salt to help draw out the moisture from the vegetables.

Saute until soft and translucent, about 8 minutes.

Return browned shanks to the pan and add the wine and reduce liquid by half, about 5 minutes.

Add the chicken broth and the bouquet garni.

Add the tomato sauce/passata and mix well.

Reduce heat to low, cover pan, and simmer for about 2 hours or until the meat is falling off the bone.

Check every 15 minutes, turning shanks and adding more chicken stock and/or tomato sauce/passata if necessary.

Carefully remove the cooked shanks from the pot and place them on a serving platter.

Remove and discard the bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks.

Garnish with chopped parsley and lemon zest gremolata.