Osso Bucco, Hole in the Bone

Serves 6

6 veal shanks, 8-10 ounces (or at least 1½ to 2″ high)
3 tablespoons olive oil or lard, divided
2 ½ cups dry white wine, divided
2 tablespoons of unsalted butter
2 medium yellow onions, diced small
3 carrots, peeled and diced small
2 stalks celery, peeled and dices small
5 medium garlic cloves, left whole, smashed with the back of a knife
1 strip lemon zest, no white 3 bay leaves
10 large sprigs fresh thyme, left whole, or ½ teaspoon dried
4 sprigs of parsley, left whole
½ cinnamon stick
3 cups of veal or beef stock
Salt to taste
Freshly ground black pepper

For the Gremolata:

¼ cup finely minced parsley
2 small to medium cloves garlic, very finely minced
2 teaspoons of finely minced lemon zest

Preheat oven to 325 deg. F and set the rack to the lower part, 2nd to last. Pat the shanks dry, and tie with cooking twine all around to hold shape until served and season them with salt on both sides and flour them with all purpose flour, which will help to thicken the sauce at the end. Heat half of the oil or lard in a large heavy bottom pot or dutch oven over medium-high heat and sear them to a deep golden brown and set aside on a container big enough to hold the six shanks, do in two batches of 3 to avoid overcrowding the pot and keeping an even heat. Deglaze the pan with white wine, scrapping the bottom to loosen al the bits and pour over the shanks.