Roasted Veal Shanks
Source: Lidia’s Italian Table
(Edited for Osso Buco)
2 Whole Veal Shanks (for Osso Buco have shanks cut into pieces 1 1/2 to 2 inches thick)
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge
Salt/Pepper
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot and onions. Saute until tender. Add garlic and saute for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.
Serve over Polenta or Risotto and sprinkle with Gremolata
Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon
thibeaultstable.com 
I buy tomato paste in a tube too..great invention…instead of having a leftover can..that you had to transfer….etc…Looks great..it is one of my go to's also…I love dishes that melt in your mouth ..gremolata is a must:)
My mouth is watering just looking at this dish, Ann. It's just about impossible to find veal in any local market. It's considered un-PC for markets to carry it any more. Stuffed breast of veal used to be one of my favorite dishes. Gosh, your dinner looks good. Love serving the veal over polenta.
This osso bucco looks awesome – mouthwateringly awesome. I've read this recipe before but never tried it, now I have to!
made it tonight (la table de nana's daughter ) My house smells amazing :))))
Caroline, Hope you enjoyed your dinner. Did you use veal or pork like your mom? It is also wonderful made with lamb shanks.~Ann