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1
In a baking dish, season the pork shanks with salt and black pepper.
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2
Cover and refrigerate overnight.
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3
Preheat the oven to 325.
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4
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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5
Add 3 of the shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 8 minutes.
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6
Transfer the shanks to a large roasting pan.
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7
Repeat with the remaining 3 shanks.
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8
Pour off all but 2 tablespoons of the fat from the casserole.
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9
Add the onion, carrot, celery and a generous pinch each of salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes.
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10
Stir in the garlic, anchovies, lemon zest and crushed red pepper and cook until fragrant.
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11
Add the wine and simmer until reduced by half, about 3 minutes.
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12
Add the tomatoes, stock, thyme, rosemary and bay leaves and bring to a boil.
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13
Pour the mixture over the shanks in the roasting pan.
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14
Cover tightly with foil and braise in the oven for about 3 hours, until the meat is very tender.
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15
Transfer the pork shanks to a platter and tent with foil.
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16
Discard the herbs and spoon off the fat from the sauce.
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17
Working in batches, puree the sauce in a blender until smooth.
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18
Season with salt and black pepper.
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19
Spoon some of the sauce over the pork shanks and pass the remaining sauce at the table.
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20
Serve the osso buco with creamy polenta.
