Two recipes for Italian osso buco are available at FoodNetwork.com and Epicurious.com. The osso buco recipe on the Food Network website calls for a bouquet garni using herbs and cheesecloth. The recipe at Epicurious uses fewer ingredients and provides a recipe for gremolata to be served alongside the veal.
When making the osso buco recipe on Food Network, first create the bouquet garni by putting one sprig of fresh rosemary and thyme, a bay leaf, and two cloves into cheesecloth and tie it with a string. Season three whole 1-pound veal shanks with salt and pepper, then dredge them in flour. Heat 1/2 cup vegetable oil in a Dutch oven until very hot. Add the veal to the pot and brown the meat on all sides, then remove the veal.
Add a diced onion, carrot and stalk of celery to the pot, season with salt, and cook for about eight minutes. Mix in 1 tablespoon of tomato paste, the veal and 1 cup dry white wine, then cook for five minutes until the wine is reduced by half. Add in the bouquet garni and 2 cups chicken stock, bring to a boil, then reduce heat and simmer for about 90 minutes.
The recipe on Epicurious for osso buco calls for similar steps and ingredients, but omits the bouquet garni in the cooking process. To make a gremolata to serve with the veal, mix together three or four chopped garlic cloves, a bunch of chopped parsley and the zest of two lemons.