Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.
Sauté onions, carrots and 2 tbsp. garlic in drippings in same pan 6 to 8 minutes or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1½ hours or until veal is tender.
Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened. Keep warm.
For Gremolata: Mix parsley, lemon zest and 2 tsp. garlic.
For each portion: Plate 1 shank topped with ¼ cup sauce. Sprinkle with 2 tsp. Gremolata.