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1
Heat a large, deep skillet over medium-high heat for a couple of minutes.
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2
Add the oil, swirl it around, and pour out any excess.
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3
Add the veal and cook until nicely browned on the first side (for even browning, you can rotate the shanks, but try not to disturb them too much), about 5 minutes.
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4
Turn and brown the other side.
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5
When the second side is just about completely browned, sprinkle the shanks with a little salt and pepper and add the garlic and anchovies to the pan.
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6
Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes.
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7
Add the liquid and let it bubble away for about a minute.
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8
Turn the heat to low and cover the skillet.
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9
Five minutes later, check to see that the mixture is simmeringjust a few bubbles appearing at onceand adjust the heat accordingly.
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10
Cook until the meat is very tender and pulling away from the bone, at least 1 1/2 hours and probably somewhat more; turn the veal every half hour or so.
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11
(When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
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12
Transfer the meat to a warm platter and turn the heat to high.
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13
Boil the sauce until it becomes thick and glossy, about 5 minutes.
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14
Stir in the butter if you like and serve the meat with the sauce spooned over it.
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15
Traditionally, osso buco is served with a condiment known as gremolata.
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16
To make it, mix together 1 tablespoon minced lemon zest, 2 tablespoons minced fresh parsley, and 1/4 to 1 teaspoon minced garlic (remember that this will not be cooked, so go easy on the garlic).
