Classic Ossobuco alla Milanese

Ossobuco

1. Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove the shanks from the pot and set aside.
3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Add the minced garlic and cook for 1 minute more until fragrant.
5. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half.
6. Return the veal shanks to the pot. Add the beef broth and crushed tomatoes. The liquid should come about halfway up the sides of the shanks. Add more broth or water if needed.
7. Add the bay leaf. Bring the liquid to a simmer, then cover the pot tightly.
8. Transfer the pot to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the veal is very tender and falling off the bone. Turn the shanks halfway through cooking.
9. Remove the veal shanks from the pot. If the sauce is too thin, simmer it on the stovetop to reduce and thicken. Season with salt and pepper to taste. Discard the bay leaf.

Gremolata

1. In a small bowl, combine the lemon zest, chopped parsley, and minced garlic.

Serving

1. To serve, place a veal shank on each plate and spoon a generous amount of the sauce over it. Sprinkle with the gremolata.
2. Traditionally served with saffron risotto (Risotto alla Milanese).