Osso Bucco

Add oil to large French oven and place over medium-high heat. Mix salt and pepper into flour. Dredge each veal shank with flour mixture and place into pot once the oil has become very hot. Do NOT crowd, you will have to do these in 2 or 3 batches. Once browned, turn the Veal and repeat for other side. Once completely browned, remove from pot and continue with remaining Veal adding additional oil as required

Once the last of the Veal is removed from the pot, drain any left over oil. Set heat to medium and add the butter. Once the butter stops foaming add the onion, carrots, celery, and garlic. Gently sauté as you don't want to add much colour to the vegetables, about 10 minutes. Once the vegetables have softened, add the white wine to deglaze the pan over med. high heat making sure to scrape any brown bits to dissolve into wine. Continue until the liquid is almost gone.

Set the heat to low. Add marsala, tyme, bay leaves, salt, pepper, and 4 cups of the beef stock to the pot. Give it a quick stir and place the browned veal side by side on top. Add additional stock until the veal is just barely covered.
Remove from heat, cover and bake on the lower rack of a 400 deg oven for 30 mins.
Lower temp to 350 deg for about 1½ hours or until fork tender.

Very gently remove veal from french oven and cover with foil. Keep warm.
Gradually add cornstarch to braising liquid while constantly stirring. Bring to a slow simmer until slightly thickend.
Check for seasoning.
Place a generous amount of Risotto Milanese into 8 individual pasta bowls. Place a peice of veal againt the risotto and top with braising liquid and vegetables.
Garnish with a sprinkling of Gremolata and serve!
Bon Appetit!