In a pan over medium heat add in the oil, add in onions and saute until almost golden brown. Go in with the marinated osso-buco and cook ... liquid is evaporated, sauce becomes very thick coats ...

Chef Ludo Lefevbre grew up with his grandmother's osso buco, which she would make ... and ladle about 3/4 cup of sauce and vegetables over each shank. Garnish with lemon zest and chopped parsley.