Osso Buco

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1. 1Step 1: Preheat the oven to 350°F with a rack in the center position. Pat the beef shanks dry with paper towels and season all over with the salt and pepper.
2. 2Step 2: In an oven-proof braiser or Dutch oven, heat the olive oil over medium-high heat. Once the oil is glistening, working in batches, add the shanks and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining shanks.
3. 3Step 3: To the same braiser over medium heat, add the celery, carrots, and onion and cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring until fragrant, about 1 more minute. Stir in the tomato paste, thyme, rosemary, and bay leaves.
4. 4Step 4: Add 2¼ cups of the wine and the beef stock to the braiser and increase the heat to medium-high. Cook, stirring, until the stock and tomato paste are fully incorporated, about 2 minutes. Return the beef shanks to the braiser, cover, and place in the oven. Cook until the beef is very tender and falling off the bone, 2 to 2½ hours.
5. 5Step 5: Transfer the braiser to the stovetop, over medium-high heat. Transfer the shanks to a serving platter. Add the remaining ¾ cup of wine and the butter to the braiser and bring to a simmer. Cook, stirring occasionally, until slightly reduced and thickened, about 15 minutes.
6. 6Step 6: Serve the shanks over polenta, egg noodles or mashed potatoes, if desired. Drizzle with the pan sauce and sprinkle with parsley.