Instructions: Preheat oven to 350 degrees. To a 10 inch-by-2 inch All-Clad stainless fry pan (or other top-quality pan), over high heat, add olive oil. On a plate, season veal shanks with salt and pepper. Brown shanks until golden on all sides

(2 to 3 minutes per side). Reduce heat to medium-high. In a Le Creuset 7-quart round French oven pan, place shanks side by side. Set aside and get back to the fry pan.

Over medium-high heat, add carrots, onion, celery, garlic, parsley, thyme, bay leaf and peppercorns. Saute until soft, 3 to 5 minutes. Add tomatoes and cook 1 minute more. Add chardonnay, vegetable mixture and chicken stock to Le Creuset French oven pan. Cover and place in oven for 30 minutes. Turn shanks over, re-cover pan, lower heat to 300 degrees and braise until meat is soft and tender to the touch, 1 1/2 to 2 hours, while keeping level of liquid at about halfway up the shanks. Add more stock or wine if necessary.

Remove shanks from pan and keep warm. Skim fat off remaining sauce, then strain sauce. Put sauce in small saucepan over medium-high heat and reduce until slightly thickened, 5 to 8 minutes.

For gremolata: Combine all ingredients in a small bowl and set aside.

For polenta: In a 3-quart All-Clad saucepan (or other heavy, durable one), heat water and salt to a boil. Using whisk to prevent clumping, whisk in polenta. Lower heat to simmer. Allow to cook for at least 40 minutes, stirring often. This allows grains to release their starches and create a smoother result. If you prefer a bit more texture, cook for 25-30 minutes. Add cream and butter, and mix well. Just before serving, remove from heat and stir in cheese.

Taste and adjust with salt, if necessary. Serve immediately. If you have leftovers, they can be reheated by adding more liquid - water, stock, milk or cream.

To serve: Place polenta on dinner plates or serving plate, arrange veal shanks on top, spoon sauce over osso buco and garnish with a sprinkle of gremolata. And be sure to eat the marrow in the center of the bone. Serve with a Barolo wine and some crusty Italian bread.

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