In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Remove the shanks and set aside. Add the tomato sauce, chicken stock and wine and bring to a boil.
Place shanks back into pan, making sure they are submerged at least halfway.
If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally.