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1
Preheat the oven to 350F.
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2
Season the veal shanks all over with salt and pepper.
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3
Place the flour on a plate and dredge the veal shanks in the flour, shaking off the excess.
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4
Heat the olive oil in a large heavy ovenproof pot over medium-high heat.
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5
Add the veal shanks and cook for 5 minutes per side, or until browned all over.
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6
Transfer them to a plate.
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7
Add the onion, carrot, celery, chiles, and minced garlic to the same pot.
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8
Cook for 3 minutes, or until the vegetables begin to brown.
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9
Add the wine and bring to a boil, scraping up the browned bits.
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10
Cook for 2 minutes, or until slightly reduced.
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11
Then stir in the canned tomatoes with juice, beef broth, and 3 tablespoons of the lime zest.
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12
Return the veal shanks to the pot and push them down into the sauce.
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13
Bring the sauce to a boil and then turn off the heat.
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14
Cover the pot tightly, and carefully transfer it to the oven.
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15
Braise the veal shanks for 2 hours, or until tender.
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16
Uncover the pot and continue to cook in the oven for 25 minutes, or until the sauce thickens.
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17
Meanwhile, combine the cilantro, whole garlic cloves, and remaining 1 tablespoon lime zest in a food processor and pulse 5 or 6 times, or until finely chopped.
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18
Transfer the veal shanks to a platter.
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19
Season the sauce to taste with salt and pepper, and pour it over the veal shanks.
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20
Sprinkle the cilantro mixture generously over the osso buco, and serve.
