Osso Buco with Gremolata

1. Pat veal shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess. 2. In a large oven-safe pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear veal shanks on all sides until golden brown. Remove and set aside. 3. Add chopped onion, carrot, and celery (soffritto) to the same pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. 4. Pour in white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half. 5. Stir in crushed tomatoes, beef broth, and bay leaf. Bring to a gentle simmer. Return veal shanks to the pot, nestling them into the sauce. Ensure they are mostly submerged. 6. Cover the pot and either simmer on the stovetop over low heat or transfer to a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until veal is fork-tender. Turn the shanks halfway through cooking. 7. While the osso buco braises, prepare the gremolata: In a small bowl, combine chopped fresh parsley, lemon zest, and minced garlic. 8. Once cooked, remove bay leaf from the osso buco. Season sauce to taste. Serve osso buco hot, spooning the rich sauce over the veal and garnishing each portion generously with fresh gremolata. Traditionally served with risotto Milanese or creamy polenta.