Finely dice the carrots, celery, and onion, and mince the garlic. Arrange the chopped vegetables on a cutting board for smooth cooking.

In a large Dutch oven, heat olive oil over medium-high heat. Season veal shanks with salt and pepper, then sear for 4–5 minutes on each side until golden. Remove and set aside.

In the same pot, sauté onion, carrots, and celery for about 5–7 minutes until softened and translucent. Add minced garlic and cook for an additional minute.

Deglaze the pot with white wine, scraping the bottom to lift browned bits. Let it simmer for 2–3 minutes until it reduces slightly.

Return the seared veal shanks to the pot and add beef broth to cover two-thirds of the shanks. Add thyme and bay leaves.

Cover and reduce heat to low. Simmer for about 2 hours until the meat is fork-tender.