Osso Bucco

8  large veal shanks (thick cut)
Salt and pepper to taste
1  cup  flour (for dredging)
7  Tbs  unsalted butter
3  Tbs  olive oil
1-1/2  cups  dry white wine
1 1/2  cups onion, finely chopped
3/4  cups  carrots, finely chopped
3/4  cup celery, finely chopped
1  tsp  minced garlic
4  cups  beef broth
1-1/2  cups  plum tomatoes, chopped


BOUQUET GARNI:
6  sprigs fresh parsley
4  sprigs fresh thyme
1  bay leaf
1/2  tsp  salt
Pepper to taste


GREMOLATA:
1/2  cup  fresh parsley, minced
2  Tbs  lemon zest
1  Tbs  garlic, minced

Season the veal shanks with salt and pepper; dredge in flour, shaking off excess. In a heavy skillet, heat 3 Tbsp. butter and 3 Tbsp. oil over med-high heat. Brown shanks, adding more butter and oil if needed. Transfer to platter.

Add wine to skillet to deglaze the pan. Boil until reduced to about ½ cup. Reserve in a small bowl.

In a roasting pan just large enough to hold shanks in one layer, cook the onions, carrots, celery, and garlic in the remaining 4 Tbsp. butter, until softened. Place shanks and any juices over the veggies. Add wine mixture and enough broth to almost cover the meat.

Spread tomatoes over top. Add Bouquet Garni. Cover and bring to a simmer. Transfer to a preheated oven 325° and bake for 2 hours, or until tender.

Transfer shanks to oven proof serving platter, using a slotted spoon. Keep warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil about 15 minutes, or until reduced to about 3 cups.

Baste the shanks in some of the reduced juices. Bake them, basting 3 or 4 more times, for about 10 minutes, or until well glazed.

In a bowl, combine the gremolata ingredients. Sprinkle the shanks with this and pour some juice around and over them. Serve remaining juices alongside.