In a saucepan, melt the butter in the oil, then sweat the shallots for 3 minutes. Reserve
In a plate, combine the flour, celery salt, oregano and thyme. Roll the legs in this mixture making sure they are generously covered.
Grill the floured shanks in the pan for 5 minutes on each side of the vegetables. Remove the hocks from the pan. In this same saucepan, sauté the vegetables.
Preheat the oven to 300 ° F.
Deglaze the pan with the porto. Let reduce 3 minutes. Wet with broth and reduce for 3 minutes.
Add the tomatoes and their juice and the bay leaf with a wooden spoon. Add hocks and shallots reserved. Cover and bake for 3 hours.
Stir in Grand Marnier, zest and basil. Cook another 1 hour.
Mix gently the ingredients of the gremolata. Chop and stir to blend the flavors.
Place a shank on the plate and add some gremolata on it.
