First, I put together a bouquet garni comprised of 6 cloves, 4 bay leaves, a few sprigs of rosemary and a spoonful of black pepper corns.
Also dice 5 stalks of celery.
Cover the pot. Place it in a 300 degree oven for 2-3 hours. Towards the end of the cooking time, remove the lid from the pot and stick a knife into each bone to remove the marrow. Mix it into the sauce. The marrow adds a beautiful sheen and a lot of flavor to the finished sauce.
These are very simple to prepare and rival the best Osso Buco from the best Italian restaurants.
If you have never eaten Osso Buco and try this recipe, the end result gives you little pockets of meat which you pop out of the connective tissue. You will end up with discards on the side of your plate. The little rounds of meat are rich, tender and very flavorful.