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1
For the ossobuco: Churn the parsley, basil, and fresh marjoram and rosemary, if using, in a food processor fitted with the metal chopping blade 5 seconds.
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2
Scrape the work bowl and churn 2 to 3 seconds more until moderately fine.
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3
Scrape into a large fine sieve, then rinse the work bowl and blade directly over the sieve so that all stray bits of herbs fall into it.
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4
Rinse the herbs well under cool running water, transfer to paper toweling, and wring dry.
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5
Set aside.
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6
Dredge the veal shanks well on all sides in the flour, shaking off the excess.
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7
Heat the butter and 1 tablespoon of the olive oil in a large, heavy nonreactive kettle over high heat for 2 minutes.
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8
Add 1/2 the shanks, brown well on all sides, and lift to paper toweling to drain.
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9
Add the remaining tablespoon olive oil to the kettle, heat 1 minute, then add the remaining shanks, and brown the same way.
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10
Transfer to paper toweling to drain and slide the kettle off the heat.
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11
Sprinkle the shanks well on both sides with the salt and pepper.
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12
Add the garlic to the processor and mince fine by churning 4 to 5 seconds.
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13
Scrape the work bowl well, add the 1/2 the onion, the dried marjoram and rosemary, if using, and pulse 5 to 6 times until moderately coarsely chopped; add to the drippings in the kettle.
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14
Coarsely chop the remaining onion with the celery the same way and add to the kettle.
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15
Add the carrots to the processor and churn 10 to 15 seconds until fairly finely chopped.
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16
Add to the kettle along with the lemon zest and reserved chopped parsley and herbs.
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17
Stir well to mix.
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18
Set the kettle over low heat and cook, stirring occasionally, until the vegetables very soft but not brown.
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19
Meanwhile, add the tomatoes to the processor (no need to wash the bowl or blade), and reduce to juice by churning 30 seconds.
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20
Add the tomatoes to the kettle together with the wine and stir well to mix.
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21
Return the veal shanks to the kettle, pushing down under the liquid.
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22
Bring to a boil over moderately high heat, then adjust the heat so the mixture bubbles gently, cover, and simmer very slowly until the meat almost falls from the bones, 3 1/2 to 4 hours.
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23
Remove the strips of lemon zest and discard.
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24
Taste for salt and pepper and adjust as needed--but remember there's salt in the gremolata.
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25
For the gremolata: Coarsely chop garlic and lemon zest with the salt in a mini food processor using 2 (5-second) pulses, scraping the work bowl and lid in between.
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26
Use the 'grind' mode if your mini offers that option.
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27
Add the parsley and coarsely chop with 3 (2-second) pulses, again scraping the work bowl and lid between each.
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28
(If the mini has 'chop' mode, use it for the parsley.)
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29
Scatter the gremolata evenly over the veal shanks, cover, and simmer for 5 minutes more.
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30
Serve the ossobuco with boiled rice--either over it or beside it.
