6 1 1/4 inch thick veal shanks
Kosher salt and freshly ground pepper
1/2 cup all purpose flour for dredging
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
3 cups finely diced yellow onion, about 2 onions
1 cup finely diced celery
3/4 cup finely diced carrot
1 teaspoon dried oregano
3/4 cup dry white wine
2 tablespoons tomato paste
1 28 ounce can Italian plum tomatoes, drained and chopped, juices reserved
1 cup low-salt chicken broth
1 large sprig thyme
1 bay leaf
4 1/2 teaspoons cornstarch
3 tablespoons finely chopped fresh flat leaf parsley
2 large cloves garlic, minced
1 tablespoon finely grated lemon zest
2 anchovy fillets, minced
Heat the oven to 350º
Tie veal shanks around the middle with kitchen string and season with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess
Have ready a roasting pan large enough to hold the shanks in a single layer (9x13 inch baking dish also works) In a large heavy skillet, heat 3 tablespoons of the oil over medium-high heat. Put three
Veal shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Move the shanks to the roasting pan. repeat with the remaining three shanks.
Carefully pour off the fat in the pan and wipe it out with the paper towels, just enough to remove the oil.
Return the pan to medium heat and add the butter and remaining 1 tablespoon of oil. When the butter is melted, add the onion,carrot,celery oregano and 1 teaspoon salt. Cook the vegetables, stirring occasionally, until soft and lightly browned, 15 to 20 minutes. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes.
Stir in the tomato paste. Add the tomatoes with their juices, the broth,thyme,bay leaf, 1/2 teaspoon salt, and a few grinds of pepper. Bring to a boil and pour the contents of the pan over the shanks. Cover tightly with the heavy-duty aluminum foil.
Braise the veal in the oven until fork tender 1 1/2 to 2 hours, checking the liquid occasionally. If it has
Cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, piece a shank with a fork. The meat should should pull apart easily. Taste a morsel, it should feel soft and tender. Do not overcook, or the veal will fall apart.
Gently brush most of the vegetable bits off the shanks. With a wide, flat metal spatula carefully transfer the veal shanks to a dish. Strain the pan juices through a medium mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can.
Bring the sauce to a simmer. Whisk in the cornstarch mixture and cook briefly to thicken..
If making ahead stop here and after cooling cover with foil and rehat in oven at 325º for 35 minutes
Just before finishing the sauce and serving, combine the parsley,garlic,lemon zest and anchovies. Add two tablespoons of the gremolata to the sauce. Remove the strings from the shanks. Serve the Osso Buco topped with the sauce and a small sprinkling of the remaining gremolata.