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1
For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat.
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2
Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes.
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3
Transfer to a large plate.
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4
Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes.
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5
Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute.
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6
Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer.
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7
Add the chicken stock and saffron, followed by the tomatoes.
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8
Add the orange peel, juice and chile.
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9
Scrape down the pot and add the meat back into the pot.
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10
Cover and transfer to the oven.
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11
Cook, turning the meat once about halfway through, 2 hours.
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12
For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest.
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13
Finely chop the parsley and combine with zest and the chopped or processed nuts.
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14
For serving: Transfer the shanks to a platter and cut off the kitchen string.
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15
Split the crusty bread and warm through in the oven.
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16
Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat.
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17
Whisk the sauce to combine and thicken, 4 to 5 minutes.
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18
Serve the shanks in shallow bowls topped with the chunky sauce and gremolata.
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19
Serve the crusty bread on the side for mopping.
