To make Giada De Laurentiis’ veal osso buco, wrap a piece of cheesecloth around 1 sprig of fresh rosemary, 1 sprig of fresh thyme, 1 dry bay leaf and 2 whole cloves. Tie the cheesecloth with twine to create a pouch.
Pat 3 whole veal shanks, about 1 pound each, with a paper towel to remove excess moisture. Tie kitchen twine around the meat to hold it to the bone while cooking. Sprinkle the shanks with sea salt and freshly ground black pepper. Coat the shanks in all-purpose flour.
Heat a large pot with 1/2 cup of vegetable oil until the oil begins to smoke. Gently shake the shanks to remove any excess flour, and then brown all sides in the oil, approximately three minutes on each side. Set the shanks aside to rest.
Dice 1 small onion, 1 small carrot and 1 stalk of celery into 1/2-inch cubes, and add them to the same pot. Cook them until they are soft, about eight minutes. Add 1 tablespoon of tomato paste, and stir the ingredients to fully combine. Transfer the shanks back to the pot, and pour in 1 cup of dry white wine. Allow the liquid to reduce halfway, approximately five minutes, and then add the cheesecloth pouch with 2 cups of chicken stock.
Cover the pot, and cook the veal over low heat until it is tender, approximately 1 1/2 hours. Check the osso buco throughout cooking, and add additional chicken stock if the liquid level falls below covering 3/4 of the shanks. Remove the twine and cheesecloth pouch to serve.