Classic Milanese Osso Buco with Gremolata Finish

Preheat the oven to 325°F (165°C). Pat the veal shanks dry, season generously with salt and pepper, then lightly dust with flour, shaking off any excess.

Heat the olive oil in a large, heavy, ovenproof pot over medium-high heat. Brown the veal shanks on all sides until deeply golden. Transfer to a plate and set aside.

Lower the heat to medium. Add the onion, carrot, celery, and garlic to the same pot. Sauté for 5–7 minutes, stirring occasionally, until softened and aromatic.

Pour in the white wine, scraping the bottom of the pot to release the browned bits. Simmer for about 5 minutes, allowing the wine to reduce slightly.

Stir in the broth, diced tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, nestling them into the liquid.

Bring to a gentle simmer, cover tightly, and transfer the pot to the oven.

Braise for 2 to 2½ hours, until the veal is fork-tender and nearly falling off the bone. Turn the shanks once during cooking if needed.

Remove from the oven and discard the bay leaf. Just before serving, sprinkle with lemon zest and chopped parsley to brighten and balance the dish.