Begin by chopping your aromatic vegetables—onions, carrots, and celery—into small, even pieces. Season the bone-in beef shanks generously with salt and pepper, allowing them to absorb the flavors. Gather your other ingredients, including garlic, white wine, broth, herbs, and tomato paste, and have them within easy reach for a smooth cooking experience.

In a large, heavy-bottomed pot, heat a splash of olive oil over medium-high heat until shimmering. Carefully add the seasoned beef shanks and sear them for about 4-5 minutes on each side, or until they develop a deep brown crust.

Remove the shanks and set them aside. Lower the heat to medium and add the chopped onions, carrots, celery, and minced garlic. Sauté for 5-7 minutes until tender and fragrant.

Pour in a splash of white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 2-3 minutes.

Return the beef shanks to the pot, add broth, tomato paste, and herbs. Stir gently and bring to a simmer. Cover and cook on low heat for about 2 hours.

After the braising time, check for tenderness and adjust seasoning if needed. Serve the osso buco with the sauce over top, accompanied by creamy risotto or polenta, garnished with fresh parsley.