I started out by making a thin sauce out of my own canned San Marzanos, red wine, stock, onions, garlic, celery, bay leaf and rosemary. I seasoned and seared the shanks for a few minutes on each side and braised them in the sauce for 3 hours at 300 degrees. I allowed the shanks to hang out for a couple of days in the fridge before eating.
Osso Bucco is traditionally served with Risotto but I chose to go with farro instead. Farro is a rich nutty grain that I am guessing is incredibly good for you. You can find it at Wegman's and Whole Foods. I cooked the Farro til it was al dente, roasted some brussels sprouts and combined the two in a ripping hot skillet to toast them for a few minutes. The dish is sauced with the braising liquid.