Osso Buco

INGREDIENTS

• 1 dry bay leaf
• 1 sprig fresh rosemary
• 2 whole cloves
• 1 tablespoon tomato paste
• Kitchen twine, for bouquet garni and tying the veal shanks
• 1 stalk celery, diced into 1/2 inch cubes
• Sea salt and freshly ground black pepper
• 1/2 cup vegetable oil
• 1 sprig fresh thyme
• 3 whole veal shanks (about 1 pound per shank), trimmed
• Cheesecloth
• 1 cup dry white wine
• 1 small onion, diced into 1/2-inch cubes
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest
• 3 cups chicken stock
• 1 small carrot, diced into 1/2-inch cubes
• All purpose flour, for dredging