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servings:

Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.

• 3 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 6 veal shanks (4 1/2 to 5 pounds), tied
• Coarse salt and freshly ground pepper
• 1 large red onion, cut into 1-inch pieces
• 2 carrots, cut into 1-inch pieces
• 1 rib celery, cut into 1-inch pieces
• 1 leek, white part only, cut into 1-inch pieces
• 1 dried bay leaf
• 2 tablespoons fresh thyme, leaves
• 1 tablespoon fresh oregano leaves
• 1 (14-ounce) can whole plum tomatoes, crushed
• 2 cups red wine, such as pinot noir
• 2 cups homemade or store-bought low-sodium beef stock
• 1/4 cup chopped flat-leaf parsley
• Zest of 1 lemon

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