Pat LaFrieda's Whole Shank Osso Buco - Cooking by the Book

Ingredients

• 1 whole veal hind shank (about 3 ½ pounds), knuckle cut flat by the butcher; or 2 veal foreshanks (about 5 pounds)
• 2 teaspoons kosher salt plus more for seasoning
• ½ teaspoon freshly ground black pepper
• All-purpose flour for dusting
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, cut into ½-inch cubes
• 1 large carrot, cut into ½-inch cubes
• 1 stalk celery, cut into ½-inch cubes
• 4 cloves garlic, smashed
• 5 sprigs fresh thyme
• 2 strips orange zest (removed with a vegetable peeler)
• 1 sprig fresh rosemary
• 1 bay leaf
• ½ cup white wine
• ¼ cup tomato paste
• 6 to 8 cups veal or chicken stock, or as needed
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 1 lemon or ½ orange for zesting