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1
Preheat oven to 375 degrees (200 C.).
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2
Cut onion, carrot and celery into 1/4-inch dice; transfer to a bowl and set aside.
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3
Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
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4
In a shallow dish, combine flour, salt and pepper.
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5
Dredge veal in flour mixture, shaking off excess.
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6
Discard any remaining flour.
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7
In a large ovenproof skillet or Dutch oven, heat 2 tsp (10 ml) oil over medium-high heat.
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8
Brown veal on all sides, about 8 minutes.
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9
Transfer veal to a bowl and set aside.
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10
Reduce heat to low, add remaining 1 tsp (5 ml) oil, garlic and reserved vegetables.
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11
Cook, stirring until lightly browned.
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12
Stir in wine and cook until reduced by half, about 2 minutes.
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13
Return veal to pan, add chicken broth, basil, bay leaf and thyme.
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14
Bring to a simmer, cover and transfer to the oven.
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15
Cover and bake stew for 1-1/2 hours, or until veal is tender when pierced with a fork.
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16
(The Osso Buco will keep, covered, in the refrigerator for up to 2 days.)
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17
Return pan to stove top over low heat and bring to a simmer.
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18
Add half the Gremolata and simmer, stirring occasionally, until sauce has thickened slightly, about 2 minutes.
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19
Adjust seasoning with salt and pepper.
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20
Discard bay leaf and thyme sprig.
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21
With a sharp knife or scissors remove twine.
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22
Place veal on plates, spoon sauce on top and sprinkle with remaining gremolata.
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23
In a small bowl, combine parsley, lemon zest and garlic.
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24
Season as desired.
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25
Serve WITHIN ONE HOUR.
