In a heavy-bottomed pan, heat 1/2 cup of the olive oil. When hot, but not smoking, add the osso buco
and cook until golden brown on all sides, about 6-8 minutes. Remove the pan from the heat.
Preheat the oven to 375 degrees F.
Transfer the shanks to a covered, heavy baking dish
just large enough to hold the shanks comfortably. Set aside.
In the same pot, heat 2 tablespoons of olive oil over medium heat. Stir in the tomato paste
and cook for 2 minutes, stirring occasionally. Stir in the olives
, peppers, tomatoes, oregano
, and sugar. Deglaze
with the Marsala. Season, to taste, with salt and pepper. Let simmer
for 10 minutes, stirring often. If the mixture becomes too dry, add a teaspoonful or 2 of water.
Spoon equal amounts of the sauce
over each shank. Cover and cook until the veal is very tender, about 45 minutes.