It makes osso buco a very distinctive dish. Here is what might be considered a generic osso buco recipe, gleaned from several sources and altered here and there over the years. It works well, but does not have to be followed to the letter. Use more vegetables if you like, substitute freely. In a large pot, preferably a Dutch oven, add olive oil and brown veal on all sides.
Transfer shanks to a plate as they are browned.
Pour off any excess fat. Add wine and bring to a boil, deglazing the pan. Add stock and simmer 2 minutes. Place thyme, basil and bay leaves in pot. Add tomatoes and simmer another 5 minutes.