In a braising pan with a tight fitting lid place the olive oil to heat and then the shanks that have been seasoned with salt and pepper. Sear for about 10 minutes or until browned.
Add the vegetables and the seasonings until soft. Add all the remaing ingredients. Cover and place in a 325 degree oven for one hour.  When a knife is inserted into a veal shank and there is no resistance, remove the shanks from the oven. Remove the shanks from the pan.  Strain the liquid from the pan. Prepare a roux to thicken the liquid. Simmer liquid for 10 minutes after thickening. Adjust seasonings.

Serve Osso bucco with sauce over the shank and garnish with chopped parsley and small amout of fresh lemon zest.

Serving Ideas: Serve with pasta or spaetzels, for a change serve with your favorite white bean recipe.