Cooking Classic Beef Osso Buco can be a culinary adventure if you follow these steps closely:

1. Prepare the Beef: Season the beef shanks generously with salt and pepper. Dust lightly with flour, shaking off any excess.
2. Heat Oil: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until shimmering.
3. Sear the Meat: Place the beef shanks in the pot and sear for about 4-5 minutes on each side until browned. Remove them from the pot and set aside.
4. Sauté Aromatics: In the same pot, add the onion, carrot, and celery. Sauté for about 5-7 minutes until they become tender. Add the minced garlic and cook for another minute, stirring frequently.
5. Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes.
6. Add Liquid and Herbs: Stir in the beef stock, diced tomatoes, dried thyme, and bay leaf. Bring to a gentle simmer.
7. Return the Meat: Place the seared beef shanks back into the pot, ensuring they are covered with sauce. If necessary, add more beef stock to cover the meat.
8. Braise: Cover the pot and reduce the heat to low. Let it braise gently for about 2 hours until the meat is tender. Check occasionally, and add more liquid if needed.
9. Make Gremolata: While the beef cooks, mix lemon zest, parsley, and rosemary in a small bowl. Set aside.
10. Serve: Once the meat is tender, remove the pot from heat. Discard the bay leaf and serve the Osso Buco garnished with gremolata and a sprinkle of Parmesan cheese, if desired.

Following these steps will ensure you create an incredible Classic Beef Osso Buco that will endear you to anyone who tastes it.