-
1
Heat 1/4 cup of the olive oil in a medium nonreactive skillet.
-
2
Add the chopped celery, onion, small carrot, garlic, parsley, basil and marjoram and cook over moderate heat for 10 minutes, stirring frequently.
-
3
Season with salt and pepper.
-
4
Add the Marsala and simmer until almost evaporated, about 15 minutes.
-
5
Add 1 cup of the Beef Broth and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
-
6
Preheat the oven to 375.
-
7
Heat the remaining 1/4 cup oil in a large, enameled, cast-iron casserole.
-
8
Dredge the veal shanks in the flour and put them in the casserole.
-
9
Season with salt and pepper and cook over moderate heat, turning once, until nicely browned, 4 to 5 minutes per side.
-
10
Season again with salt and pepper.
-
11
Spoon the cooked vegetables over the veal shanks in the casserole and add the remaining 3 cups broth.
-
12
Cover and braise in the oven for about 50 minutes, until the meat is very tender.
-
13
Transfer the shanks to a platter and cover with foil.
-
14
Pass the contents of the casserole through a food mill or puree in a food processor and return to the casserole.
-
15
Bring the sauce to a boil and simmer over moderate heat, stirring occasionally, until thickened, about 8 minutes.
-
16
Return the veal shanks to the casserole.
-
17
Bring a large pot of water to a boil and add salt.
-
18
Add the remaining 2 pounds whole carrots and cook over moderate heat until tender, about 20 minutes.
-
19
Drain, then rub the carrots against each other under cold running water to remove the skins.
-
20
Cut the carrots into 1-inch pieces.
-
21
Stir them into the osso buco and warm through over moderate heat.
-
22
Finely chop the parsley with the garlic.
-
23
Transfer to a small bowl and stir in the olive oil and lemon zest.
-
24
Season with salt and pepper.
-
25
To serve, transfer the veal shanks to a platter or plates.
-
26
Spoon the carrots and sauce over and around the meat and sprinkle the gremolada over all.
