Osso Buco

Dredge the veal shanks in flour and brown them in butter for 5 minutes on each side.

Dice the onion, carrot, and celery, then saute them in the same pan for 8 minutes.

Pour in the wine, then add the tomatoes and broth.

Return the meat to the pan; the liquid should cover about three-quarters of the shanks.

Braise covered in the oven at 160°C for 1.5-2 hours.

Make the gremolata from lemon zest, garlic, and parsley, then sprinkle it over the dish before serving.