Preheat oven to 350 degrees. Pat the meat dry with paper towels and place in a large metal mixing bowl.
Sprinkle with Worcestershire, dust with the flour and generously sprinkle with salt and pepper.
Place a 6-quart Dutch oven with a tight fitting lid over medium to high heat.
Add the EVO and when hot gently add the meat using metal tongs and sear on all sides about 8-10 minutes.
Add onion, carrot, celery, red and green bells to the pot and cook, stirring frequently, until browned, about 5-8 minutes.
Add the wine, the tomatoes with their juice, thyme, garlic and bay leaf. Bring to a boil for 8 minutes.
Add the beef stock and the tomato paste. Return to a boil, cover the pot and transfer to the oven.
Cook for 2-3 hours, until the meat is fork tender and falling off the bones. Taste and adjust the seasoning if need be.
Top with a parsley, garlic and lemon zest gremolata.