Preheat oven to 325°F (165°C).
Season veal shanks with salt and pepper, then dredge in flour.
Heat olive oil in a Dutch oven over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
Add carrots, celery, and onion to the pot. Cook until softened.
Stir in garlic, thyme, and rosemary. Cook for another minute.
Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
Add beef broth and crushed tomatoes. Return veal shanks to the pot, submerging them in the liquid.
Bring to a simmer, then cover and transfer to the preheated oven. Cook for about 2 hours, or until the meat is tender.
Serve hot, garnished with gremolata if desired.