8 veal, hind, shanks, 1-1/2 inches thick
1 onion, cut into small cubes
1 tablespoon butter, unsalted
1 tablespoon grape seed oil
3 tablespoons flour
1/2 cup diced tomato
1 tablespoon tomato paste
1 sprig thyme
1 sprig savory
2 garlic cloves, smashed
1 bay leaf
1 cup Franz Reh Lark Riesling white wine
2 cups veal stock
Preheat oven to 350 degrees Fahrenheit.
Tie the veal hind shanks so they keep their shape during cooking. Dredge them with flour on each side. In a casserole dish, melt the butter and the oil over a high heat. Sear the shanks on every side until they are dark brown and then remove the shanks from the pan as you sear them. Roast the onion in the same oil and butter (add a little more butter if necessary) over a medium heat.
Put the shanks back in the casserole, increase the heat to high and deglaze with the wine. Scrape the bottom of the pan until the pieces come off. Add the tomatoes, tomato paste, the garlic, the herbs and the veal stock. Season to taste and cook for 2 hours in the oven.
Remove the veal shanks from the casserole and reduce the sauce on the cooker top by one third. For the Gremolata, remove the zest from 1 orange, cut it into thin strips and blanch them for 10 seconds to remove the bitterness. Refresh the orange strips in cold water. Line the strips up and cut in brunoise. Add a clove of finely chopped garlic and a handful of chopped parsley. Mix together the orange, garlic and parsley and serve on top of the veal shank. You can also add some orange zests to the osso bucco once it has cooked.