I use a food processor to chop the carrots, celery, onion, and garlic to a rough consistency, before adding to the pan. Sweat the veggies over medium-high heat for 2 to 3 minutes, stirring frequently. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. I prefer California Bay leaf grown locally here in Carmel Valley. The rest of the herbs I'm blessed to have in my garden. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover and simmer for 90 minutes, until the meat is fork tender and falling off the bones.
To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle the sauce and vegetables over it.
Garnish each osso buco with a Gremolata of lemon zest, chopped parsley and garlic. Season with salt & pepper to taste.