Osso Buco alla Milanese (Braised Veal Shanks with Gremolata)

• 4 pieces Veal shank, bone-in
• 60 g Plain flour
• 50 g Unsalted butter
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 250 ml Dry White Wine
• 750 ml Beef stock
• 400 g Canned whole peeled tomatoes
• 1 medium Lemon
• 2 cloves Garlic
• 20 g Fresh parsley

1. Pat the veal shanks dry and lightly coat them all over with the plain flour, shaking off any excess. Finely dice the onion, carrot and celery. Keep the butter chilled until you are ready to cook.
2. Melt the butter in a Dutch oven over medium heat until foaming. Brown the veal shanks well on both sides, 4–5 minutes per side, then transfer to a plate. If the butter starts to darken too quickly, lower the heat slightly.
3. Add the onion, carrot and celery to the pot and cook over medium heat for 8–10 minutes until softened and lightly golden. Pour in the wine and simmer for 3–4 minutes, scraping up any browned bits. Return the veal to the pot in a single layer.
4. Add the beef stock and the tomatoes, crushing the tomatoes with a spoon as they go in. Bring to a gentle simmer, then cover with a lid slightly ajar and cook very gently for 2 hours, turning the shanks once or twice, until the meat is very tender and nearly falling from the bone. Keep the simmer low so the marrow stays moist and the sauce reduces slowly.
5. While the veal braises, make the gremolata: finely grate the lemon zest, then finely chop the garlic and parsley and mix together. When the veal is tender, uncover and simmer for 5–10 minutes to lightly thicken the sauce if needed. Spoon the gremolata over the shanks just before serving.

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