Make this dish when you have a little time, as it will always require at least 2 hours, and probably more. Good news is that it reheats beautifully, so you can make it on a weekend and eat it during the week.
1/2ouncedried porcini mushroomsabout a handful, chopped
1cupchicken,beef or game stock
1 28-ouncecan crushed tomatoes
Zest of a lemon cut into large strips,white pith removed
1/4cupchopped fresh parsley,for garnish
Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
Add the onion, carrot, celery and porcini mushrooms, and sauté until slightly browned around the edges, about 6 to 8 minutes. Sprinkle some salt on them as they cook.
Pour in the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot. When this comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest and bay leaves and bring to a simmer. Return the shanks to the pot and turn to coat with the sauce. Cover the pot and move it to the oven. Cook until tender, between 2 and 4 hours, depending on the animal. Serve on top of risotto or polenta, or alongside some bread, garnished with the parsley.
One option for topping your ossobuco milanese is with gremolata: A good ratio is 1 large garlic clove, 1/4 cup minced parsley and 1 or 2 tablespoons minced lemon zest. This brightens things up a lot.