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1.
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Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt.
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Refrigerate for 2 hours.
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2.
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Rinse the veal shanks of their salt and pat dry with paper towels.
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Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center.
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Tie the twine with a good knot.
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Season the veal shanks with pepper.
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3.
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Preheat the oven to 350F.
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4.
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Heat a large, ovenproof casserole over high heat.
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Put the oil into the casserole and let it heat.
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5.
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Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess.
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Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides.
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Remove from the pan and set aside.
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If the oil turns dark during the process, discard it and heat a fresh cup of oil.
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6.
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Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly.
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Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
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7.
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Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan.
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Return the veal shanks to the pan and bring to a boil over high heat.
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Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
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8.
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Remove the herbs from the braising liquid and discard.
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Let the veal shanks come to room temperature in the braising liquid.
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Remove the veal shanks and set aside.
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Strain the liquid through a fine-mesh sieve or chinois into a large saucepan.
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Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter.
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Using a skimmer or large spoon, skim off any grease or foam that rises to the surface.
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Return the strained vegetables to the liquid and taste for seasoning.
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9.
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To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it.
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(If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
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10.
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Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
