Osso Buco alla Milanese (Braised Veal Shanks with Gremolata)

Pat the veal shanks dry and season generously with salt and pepper.
Dredge each piece lightly in flour, shaking off excess.
In a large Dutch oven, heat olive oil and butter over medium-high heat.
Sear the veal on all sides until deeply browned, about 3–4 minutes per side.
Transfer to a plate and set aside.

In the same pot, reduce heat to medium. Add chopped onion, carrots, celery, and garlic.
Sauté for 6–8 minutes until soft and fragrant, scraping up browned bits from the bottom of the pan for flavor.

Pour in the white wine to deglaze the pot. Simmer for 2–3 minutes, scraping with a wooden spoon.
Add tomatoes, broth, thyme, and bay leaves. Return the veal to the pot, nestling it into the liquid.
Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C).
Bake for 1½ to 2 hours, until the meat is tender and falling off the bone.

While the veal finishes cooking, prepare the gremolata.
In a small bowl, combine finely chopped parsley, lemon zest, and minced garlic.
Mix gently and set aside.

Remove the osso buco from the oven and discard bay leaves.
Spoon the sauce over the veal and top each piece with a generous pinch of gremolata.
Serve hot, ideally over saffron risotto or creamy polenta.