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1
Preheat the oven to 375 degrees F. Pat the veal dry with paper towels to ensure even browning.
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2
Secure the meat to the bone with kitchen twine.
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3
Season the veal with 1 1/2 teaspoons each of salt and pepper.
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4
Dredge the veal in the flour to coat the cut sides lightly.
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5
In a heavy roasting pan large enough to fit the veal in a single layer, heat the oil over a medium flame until hot.
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6
Add the veal and cook until brown on both sides, about 8 minutes per side.
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7
Transfer the veal to a plate and reserve.
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8
In the same pan, add the onion, carrot, and celery.
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9
Season with 1 teaspoon of salt to help draw out the moisture from the vegetables.
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10
Saute until the onion is tender, about 6 minutes.
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11
Stir in the tomato paste and saute for 1 minute.
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12
Stir in the wine and simmer until the liquid is reduced by half, about 2 minutes.
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13
Return the veal to the pan.
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14
Add enough chicken broth to come two thirds of the way up the sides of the veal.
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15
Add the herb sprigs, bay leaf, and cloves to the broth mixture.
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16
Bring the liquid to a boil over medium-high heat.
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17
Remove the pan from the heat.
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18
Cover the pan with foil and transfer to the oven.
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19
Braise until the veal is fork-tender, turning the veal every 30 minutes, about 1 1/2 hours total.
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20
Carefully remove the cooked veal from the pan and transfer to a cutting board.
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21
Cut off the twine and discard.
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22
Tent the veal with foil to keep warm.
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23
Place a large sieve over a large bowl.
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24
Carefully pour the cooking liquid and vegetables into the sieve, pressing on the solids to release as much liquid as possible.
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25
Discard the solids and return the sauce to the pan.
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26
Gently place the veal back into the strained sauce.
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27
Bring just to a simmer.
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28
Season the sauce with more salt and pepper to taste.
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29
(The osso buco can be prepared to this point up to 1 day ahead.
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30
Cool, then cover and refrigerate.
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31
Keep covered and rewarm in a 350 degree F oven until the veal is heated through, about 25 minutes.)
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32
Place one veal shank on each plate and spoon the sauce over.
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33
Garnish with the parsley and serve.
