Season and dredge the veal

• Pat the veal shanks dry and tie them so they hold their shape.
• Season generously with salt and pepper, then dredge in the flour, shaking off the excess.

Brown the shanks

• Heat the olive oil in a Dutch oven over high heat.
• Sear the veal shanks on all sides until deeply golden, then set aside.

Build the base

• Lower the heat, add the butter and soften the onion, carrots and celery.
• Stir in the garlic and tomato paste and cook until darkened.

Deglaze and braise

• Pour in the white wine and scrape up the browned bits.
• Return the shanks to the pot, add the stock, bay leaves and thyme.
• Cover and braise gently until the meat falls off the bone.

Make the gremolata

• Combine the lemon zest, parsley and a little minced garlic.

Shred the meat

• Lift out the shanks, discard the bones and ties, and pull the meat apart.
• Reduce the braising juices until glossy and spoon them over the meat.

Assemble the sandwiches

• Toast the ciabatta halves cut side down in a pan.
• Pile on the shredded osso buco, top with provolone and let it melt.
• Finish with arugula and gremolata, close the sandwiches and serve.