1. Preheat oven to 375°F (190°C).
2. Heat the oil in a large frying pan with 2-inch (5-cm) sides or Dutch oven over medium-high heat. Sprinkle the matzoh cake meal or potato starch on both sides of the meat, shaking off any excess, and brown both sides of the meat until crispy parts develop. Remove to a plate. Add the onions, carrots, celery, and bay leaf to the pan and cook over medium heat, using a wooden spoon or silicone spatula to scrape up any pieces of meat that are stuck to the bottom of the pan. Cook until the onions are translucent, about 5 minutes.
3. Add the wine and cook until most of it has boiled off and only a little liquid is left around the vegetables. Add the canned tomatoes, including their juices, and tomato paste to the pan and bring to a boil. If you used a Dutch oven, return the meat to the pan. If you used a frying pan, transfer the vegetables and sauce to a baking pan and place the meat on top. Add salt and a generous amount of pepper. Cover tightly with aluminum foil and bake for1 1/2 hours.
4. Meanwhile, prepare the gremolata. Combine the parsley, garlic, and lemon zest in a small bowl. Cover and place in the fridge until ready to serve. Gremolata may be made 1 day in advance.
5. Remove the pan from the oven, place the meat on a cutting board, and slice against the grain into 1/3-inch-thick (8-mm) slices. Return the slices to the pan, cover, and bake for another 1 1/4 hours. Sprinkle the gremolata over the meat in the pan, stirring some into the sauce. Serve in pan or transfer to a serving dish.
During Passover, in the absence of flour, you can use either matzoh cake meal or potato starch to dredge meat or chicken before browning. Both flour substitutes work well, but the cake meal coating encourages better browning. To brown meat or chicken, place enough oil in a heavy pan over medium-high heat to cover the bottom. Add the dredged meat or chicken to the pan and cook until the pieces release from the pan on their own and have several crispy parts. Turn over and repeat.