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Season the osso buco generously with salt. Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.

Preheat the oven to 375 degrees F. In a Dutch oven large enough to hold the shanks in a single layer, heat the oil over medium heat.

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Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess.

Preheat oven to 400 degrees F. In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well.

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil ...

Deselect All. Osso Buco: 4 veal osso buco, about 1-inch thick, each tied around the middle. Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil