Osso Buco

6 1½ inch Thick Veal Shanks
½ cup of All Purpose Flour
¼ cup of Olive Oil
1 Large Onion, Chopped
2 Carrots, peeled and diced
2 Stalks of Celery, diced
1 cup of White Whine
2 Tbsp of Tomato Paste
1 28oz can of Italian Crushed Tomatoes
¾ cup of Chicken Broth
1 Sprig of Fresh Rosemary, leaves removed and finely minced
1 Sprig of Fresh Thyme, leaves removed and finely minced
1 tsp of Dried Oregano
1 Small Dried Bay Leaf
Salt and Pepper, to taste

For the Gremolata:
¼ cup of Fresh Parsley
1 Large Clove of Garlic
Zest of One Lemon