Pour off any excess fat. Add wine and bring to a boil, deglazing the pan. Add stock and simmer 2 minutes. Place thyme, basil and bay leaves in pot. Add tomatoes and simmer another 5 minutes.
Return shanks to pot and cover tightly.
Bring to a simmer over moderately high heat. Check periodically to make sure liquid has not reduced too much. Add stock as needed. Add gremolata just before serving. Too much and the dish could come out soupy, too little and the meat dries out.