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1
Put oven rack in middle position and preheat to 350F.
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2
Bring demiglace to a simmer in a 1-quart saucepan over moderate heat.
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3
Remove from heat and keep warm, partially covered.
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4
Pat shanks dry and sprinkle with salt and pepper.
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5
Dredge shanks in flour to coat, shaking off excess.
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6
Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate.
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7
Add butter to pot and heat until foam subsides, then saute onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
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8
Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf.
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9
Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
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10
Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil.
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11
Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes.
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12
Season sauce with salt and pepper and add shanks, then cook over low heat until heated through.
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13
(Discard strings and bay leaf before serving.)
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14
Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
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15
*Available at specialty foods shops and cooking.com.
