• Preheat your oven to 325°F.

Prepare the Veal Shanks

• Season the veal shanks with 1 teaspoon salt and ½ teaspoon black pepper.
• Dredge them in the flour, shaking off any excess, and set aside.
• Heat a large, heavy-bottomed pan or Dutch oven over medium heat.

Crisp the Pancetta

• Add the pancetta and cook until crispy and the fat has rendered, 5 to 7 minutes.
• Remove the pancetta with a slotted spoon and transfer to a paper towel-lined plate, leaving the fat in the pan.

Sear the Veal

• Increase the heat to medium-high and sear the veal shanks on both sides until golden-brown, about 5 minutes per side. Sear the veal shanks in batches if necessary.
• Remove the shanks from the pan and set them aside on a plate.

Sauté the Vegetables

• Lower the heat to medium and add the onion, carrot, celery, and garlic to the pan.
• Sauté, stirring often, until the vegetables are softened, 8 to 10 minutes.
• Add the thyme and rosemary sprigs and cook for another minute or until fragrant.

Deglaze the Pot

• Pour in the red wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
• Simmer for 2 to 3 minutes to reduce slightly.

Add More Ingredients

• Stir in the crushed tomatoes, pancetta and 2 cups chicken or veal stock.
• Bring the mixture to a simmer and nestle the veal shanks back into the pan.
• Add more stock if needed so the liquid comes about halfway up the sides of the shanks.

Braise the Osso Buco

• Cover the pan with its lid and transfer it to the preheated oven.
• Cook for 1 ½ to 2 hours or until the meat is tender and falling off the bone. Check occasionally and add more stock if the liquid level gets too low.
• Carefully remove the pan from the oven and set it on the stovetop.
• Transfer the veal shanks to a plate and cover them with foil to keep warm.

Thicken the Sauce

• Simmer the sauce over medium heat for about 10 minutes or until it reduces and thickens to your desired consistency.
• Taste and adjust the seasoning with more salt and/or pepper if needed.

Serve and Enjoy

• Plate the veal shanks with creamy polenta or mashed potatoes and spoon the sauce generously over the top. Serve immediately, garnished with fresh herbs if liked.