For the Veal and Rub:

Mix all rub ingredients for the rub together and rub the shanks all over. Using a pan with a resting rack inside, place the seasoned shanks in your refrigerator the night before you plan on cooking them.  This pre-seasons the meat and will give you a great flavor in your finished dish.

Place the veal shanks in a roasting pan on top of carrots, onion and celery, Pour wine and chicvken brother over all. Cover the pan with foil. Put in 300˚F oven for 2 hours or until tender and falling off the bone. When finished cooking, remove pan from oven and let the shanks cool in their cooking liquid for a minimum of 6 hours in the refrigerator. Warm the pan slightly on the stovetop until the juices have loosened up but not long enough to heat up the shanks. Strain the cooking liquid through a fine mesh strainer and set aside. Cut the string from the shank and bread the shanks using standard breading method. 

For the Breading:

Preheat a large pot with vegetable oil to 350˚F. You can use a candy or oil thermometer to monitor the temperature.

in a mixing bowl, combine the milk and eggs with a whisk. Place the egg mixture in a shallow flat pan, the bread crumbs in another pan and the flour in a third pan.

Dip the cooked veal shank in the flour first and make sure it is well coated. Brush off any excess flour. Next place the floured shank in the egg mixture and then into the bread crumbs. Set aside until all the shanks are breaded.

Deep fry each shank until golden brown and hot throughout. This will take about 4 minutes each. Have you oven set to 200˚F so after each shank is fried, you can hold them hot in the 200˚F oven without having to worry about them burning.

Place each shank over the pesto sauce recipe below and enjoy

For the Basil Pesto Sauce:

Using a hand blender or mortar and pestle, combine all the ingredients except for the sour cream until well blended. This is a basic basil pesto. Once the pesto is done, fold it into the sour cream. Set aside until your ready to plate your osso bucco.