Categories: Meats, Italian, Main dish 
      Yield: 6 servings 
  
      2 oz Butter 
    1/2 c  Thinly sliced onion 
      2 lg Veal shanks (5 1/2-to-6 lb) 
           - cut in 3 pieces each 
           Flour for dredging 
           Salt 
           Freshly ground black pepper 
    1/2 c  White wine 
      1 tb Tomato paste; dissolved in 
    1/2 c  Water 
      1 lg Clove garlic; minced 
      1 tb Minced parsley 
    1/2    Lemon; Grated peel only 
  
  The garlic-parsley-lemon peel finish is called "gremolata" and is classic. 
  The hollow bone (osso buco) of the veal shanks gives this dish its name. 
  MELT THE BUTTER in a large casserole. Add the sliced onion and saute over 
  medium heat until soft and just beginning to color (about 10 minutes). With 
  a slotted spoon, remove the onion to a plate and press it against the plate 
  to extract its juices and let them run back into the pan. Discard the 
  onion. Dry the veal pieces with paper towels. Flour them lightly and brown 
  them over medium heat in the onion-flavored butter. Salt and pepper the 
  pieces, raise heat to medium-high and pour on half the wine. After a 
  moment, turn the pieces of veal over, salt and pepper the other sides. Pour 
  on the rest of the wine when the first half has evaporated. When all the 
  wine has evaporated, arrange the veal pieces so that the wide marrow 
  opening is up. Add the diluted tomato paste, cover, and cook over low heat 
  about 1 1/2 hours, or until the veal is tender. During that time, move the 
  pieces around to prevent them from sticking, and baste them occasionally 
  with their cooking juices, using a bulb baster, but don't turn them over 
  lest the marrow dissolve and run out. (You can add a tablespoon or 2 of 
  warm water if the sauce seems to be drying out--but the veal will probably 
  exude plenty of its own juices after the first half hour of cooking.) While 
  the veal is cooking, finely chop together the garlic, parsley and lemon. 
  Five minutes before serving, stir it into the casserole. Classically, this 
  dish is served with risotto Milanese, made with saffron and Parmesan 
  cheese, but any simple rice or pasta preparation will do.