Preheat oven to 325 degrees F (160 degrees C). Place Whole Clove (2), Bay Leaf (2) and Fennel Seeds (1 teaspoon) on a piece of cheese cloth. Tie into a little pouch with a piece of kitchen string. Tie Fresh Thyme (4 sprig) and fresh Fresh Rosemary (1 sprig) with a piece of kitchen string too. Set aside.
With a paper towel, pat dry the Crosscut Veal Shanks (2.5 pound). In a small bowl, mix Ground Black Pepper (1/2 teaspoon) and Kosher Salt (1/2 teaspoon) Sprinkle both sides of the veal with salt and pepper.
In a large dutch oven, heat the Olive Oil (1 tablespoon) medium to medium-high heat. Place the veal in the dutch oven and brown on each side. Transfer the veal to a plate and set aside.
Slice the Mushroom (8 ounce).
Chop the Celery (2 stalk) and Carrot (3) into half-inch dice. Clean Leek (1) of any grit, slice in half lengthwise and cut into half-inch Onion (1) into half moon slices.
Add the mushrooms, onions, celery, leeks and Garlic (3 clove) Sprinkle with the remaining Kosher Salt (1/2 teaspoon) Over medium high heat, sweat the vegetables until they begin to soften, about 5 minutes.
Stir in Tomato Paste (1 tablespoon), Mushroom Powder (1 tablespoon). Cook for another minute.
Add the dry Dry White Wine (1 1/2 cup) ring to a boil and cook for 2 to 3 minutes then add the Low Sodium Veal Stock (2 1/2 cup) and bring to a boil.
Reduce heat and simmer with the lid off the pan for 5 to 8 minutes or until the liquid is reduced by about a quarter.
Place the bouquet garni and the herb bundle into the vegetable mix and push down into the liquid. Add the veal shanks back to the dutch oven along with any juices accumulated on the plate.
Cover the pot with the lid and place in the oven for 2 1/2 hours or until meat is tender and falling off the bone.
Meanwhile, assemble the gremolata in a small bowl. Combine the Garlic (1 clove), Lemon (1 teaspoon), Fresh Parsley (1 tablespoon) and toss with your fingers. When Osso Bucco is finished, sprinkle each serving with a bit of the gremolata.