Source: Harry's Bar Cookbook
Unfortunately, this recipe is not online, but only in the book. The rough directions are to sear the shanks in oil and remove them from the Dutch oven and drain the oil. Then sauté the vegetables. Add wine and deglaze. Then add the tomato and stock. Make sure the meat is mostly covered with the braising liquid.Then put the Dutch oven in the oven at 300ºF for 3 hours. (In an Anova oven, set to 50% steam and leave the lid off.)
Once the meat is fork tender, plate onto heated plates and put the Dutch oven on the stove. Boil down if too thick. Add the gremolada and stir for about a minute and spoon sauce over meat.
I tried it with beef osso buco and it came out great.
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