2 oz Butter

    1/2 c  Thinly sliced onion

      2 lg Veal shanks (5 1/2-to-6 lb)

           - cut in 3 pieces each
           Flour for dredging
           Salt
           Freshly ground black pepper
    1/2 c  White wine

      1 tb Tomato paste; dissolved in

    1/2 c  Water

      1 lg Clove garlic; minced

      1 tb Minced parsley

    1/2    Lemon; Grated peel only

  The garlic-parsley-lemon peel finish is called "gremolata" and is classic.
  The hollow bone (osso buco) of the veal shanks gives this dish its name.
  MELT THE BUTTER in a large casserole. Add the sliced onion and saute over
  medium heat until soft and just beginning to color (about 10 minutes). With
  a slotted spoon, remove the onion to a plate and press it against the plate
  to extract its juices and let them run back into the pan. Discard the
  onion. Dry the veal pieces with paper towels. Flour them lightly and brown
  them over medium heat in the onion-flavored butter. Salt and pepper the
  pieces, raise heat to medium-high and pour on half the wine. After a
  moment, turn the pieces of veal over, salt and pepper the other sides. Pour
  on the rest of the wine when the first half has evaporated. When all the
  wine has evaporated, arrange the veal pieces so that the wide marrow
  opening is up. Add the diluted tomato paste, cover, and cook over low heat
  about 1 1/2 hours, or until the veal is tender. During that time, move the
  pieces around to prevent them from sticking, and baste them occasionally
  with their cooking juices, using a bulb baster, but don't turn them over
  lest the marrow dissolve and run out. (You can add a tablespoon or 2 of
  warm water if the sauce seems to be drying out--but the veal will probably
  exude plenty of its own juices after the first half hour of cooking.) While
  the veal is cooking, finely chop together the garlic, parsley and lemon.
  Five minutes before serving, stir it into the casserole. Classically, this
  dish is served with risotto Milanese, made with saffron and Parmesan
  cheese, but any simple rice or pasta preparation will do.