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Ingredients

• 8   meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
•   Kosher salt and freshly ground pepper
• 6 tablespoons  extra-virgin olive oil
• 6   carrots, cut into 1/4-inch dice
• 6   celery ribs, cut into 1/4-inch dice
• 2   onions, cut into 1/4-inch dice
• 6   garlic cloves, 4 whole, 2 minced
• 3   bay leaves
• 4 cups  chicken stock or low-sodium broth
• 2 cups  dry white wine
• 1 15-ounce  can diced Italian tomatoes
• 6   thyme sprigs
• 2   2 1/2-inch-strips orange zest, minced
• 2   2 1/2-inch-strips lemon zest, minced
• 2 tablespoons  minced flat-leaf parsley

Description

Ethan Stowell Sticks To Italian Tradition When Making Osso Buco, Topping Braised Veal Shanks With A Citrusy Gremolata (orange And Lemon Zest Mixed With Garlic And Parsley). He Advises Spooning Out And Eating All Of The Marrow From The Bones For What He Ca

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