A highly rated recipe for osso buco combines veal shanks with onions, carrots, celery and tomato paste cooked with chicken stock, white wine and herbs. Serve the osso buco by pouring the remaining pan juices and sauce over the veal.
To make osso buco, pat dry 3 whole 1-pound trimmed veal shanks and tie each of them with kitchen twine. Season each shank with salt and freshly ground pepper to taste, then dredge the shanks in flour. Heat 1/2 cup of vegetable oil in a Dutch oven, add the veal shanks to the pan, and brown them on all sides.
Remove the shanks, then add 1 small onion, 1 small carrot and 1 stalk of celery, each diced into 1/2 inch cubes. Sauté the vegetables until translucent, then add 1 tablespoon of tomato paste and mix well. Add the shanks to the pan, add 1 cup of dry white wine, and then cook until the liquid is reduced by half.
Place 1 sprig of fresh rosemary, 1 sprig of fresh thyme and 1 dry bay leaf into cheesecloth and tie with twine. Add the herbs and 2 cups of chicken stock to the pan and bring the mixture to a boil. Cover the Dutch oven, reduce the heat to low, and simmer for 1 1/2 hours or until the meat falls easily off the bone.
Remove the shanks from the pot and cut off the twine, then remove the cheesecloth containing the herbs. Pour the pan juices over the veal shanks before serving; if desired, garnish with lemon zest and chopped parsley.