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1
Bring the shanks to room temperature or remove from the refrigerator at least one hour prior to working with them.
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2
Mix the flour and thyme, garlic powder, onion powder, salt and pepper.
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3
Dredge the shanks in the flour, very lightly, you don't want to use all this flour.
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4
In a very large pot (large enough to hold all the shanks in one layer, my osso buco pot will hold 10 shanks in one layer with 2 on their sides) dutch oven heat enough olive oil to cover the bottom of the pan and sear the shanks on all sides over medium heat.
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5
Remove the shanks and (you might need a little more olive oil at this point) add the onions, carrots, celery, and saute until soft, still over medium heat.
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6
Add the wine and stir up all the little bits on the bottom of the pan.
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7
Continue simmering the wine, lower the heat a bit, until reduced in half.
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8
Add the tomatoes, bay leaves, garlic, tomato paste, parsley, chicken broth and stir until well incorporated.
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9
Season with salt and pepper and return the shanks to the pot.
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10
Cover and simmer on low heat for about 3 hours, checking occasionally to stir and make sure there is nothing sticking to the bottom and also turn each shank every hour or so to make sure the meat is somewhat being cooked in the sauce.
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11
This can be removed from the heat, brought to room temp and then put in the refrigerator for 1-3 days before continuing.
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12
When the meat is very, very tender and falling off the bone, it's ready.
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13
Plate up some pasta, mashed potatoes,or polenta and top with a shank per person, with lots of sauce.
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14
Mix the lemon zest, garlic and parsley and top each serving or pass at the table with some freshly grated Parmesan Reggiano.
