Sear the veal shanks

• Season the veal shanks with salt and pepper.
• Heat the olive oil in a Dutch oven and brown the shanks on both sides.
• Set the shanks aside.

Build the base

• Sauté the onion, carrot and celery in the same pot until soft.
• Add the garlic and tomato paste and cook until fragrant.
• Pour in the white wine and let it reduce.

Braise the shanks

• Return the shanks to the pot and add the beef stock.
• Cover and simmer gently until the meat is fork-tender.

Make the gremolata

• Mix the lemon zest and parsley in a bowl.

Assemble the burgers

• Shred the braised veal and pile it onto the bun bottoms.
• Spoon over the braising sauce and top with gremolata.
• Close the buns and serve.