Osso Buco with Toasted Pine Nut Gremolata

Ingredients

• 4 lbs veal shanks , about four 3-inch pieces or 1 pound each
• 6 tbsp extra virgin olive oil
• 1 cup of flour for dredging veal
• 1 medium carrot cut into 1/2 inch thick rounds
• 1 small yellow onion
• 1 celery rib, 1/2 inch pieces
• 2 tbsp chopped fresh thyme
• 2 cups basic tomato sauce
• 2 cups chicken broth
• 2 cups white wine
• 1 cup finely chopped italian parsley
• 1 cup toasted pine nuts
• zest of 3 lemon