Literally translated, osso buco means “bone with a hole,” and in veal shanks, that hole contains marrow. If possible, choose crosscut slices of veal hind shank, which are meatier than those from the foreshank. Or, you may substitute crosscut beef foreshank, lamb hindshank, or pork foreshank.

Preheat the oven to 300°F. Pat dry:

Season with:

Heat in a large Dutch oven over medium-high heat:

Add the shanks in batches and brown well on all sides, adding more oil as needed. Transfer to a plate. Reduce the heat to medium-low and add to the pot:

Cook, stirring, until the vegetables are softened. Return the shanks to the pot, arranging in a single layer. Add:

The liquid should reach about halfway up the shanks. Increase the heat to high and bring to a boil. Cover, transfer to the oven, and braise for 1 hour. Turn the slices over and add if needed to keep the level of the liquid halfway up the shanks:

Braise until the meat is tender, about 1 hour more. Turn off the oven, remove the shanks to an ovenproof serving platter and place in the turned-off oven to keep warm. Spoon off any fat from the braising juices, strain the juices into a saucepan, and boil over high heat until slightly thickened. Before serving, stir in:

Spoon the sauce over the meat and serve with:

Scoop the marrow from the bones with a small spoon to eat or spread on: