Osso Buco

Preheat oven to 325°F (160°C).

Dredge the 4 veal shanks in 1/2 cup of all-purpose flour, seasoned with 1 tsp of salt and 1/2 tsp of black pepper.

Heat 3 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, then remove and set aside.

Add 1 large chopped onion, 2 medium chopped carrots, and 2 chopped celery stalks to the pot and cook until softened, about 8 minutes. Add 4 cloves of minced garlic and cook for another minute.

Pour in 1 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce slightly.

Add 28 oz of canned crushed tomatoes, 4 cups of beef broth, 1 bay leaf, and 2 sprigs of fresh rosemary. Bring to a simmer.

Return the veal shanks to the pot, ensuring they are mostly submerged in the sauce. Cover and transfer to the preheated oven.

Braise for 2 1/2 to 3 hours, or until the veal is very tender and easily pulls away from the bone.

Remove from the oven and let rest for 10 minutes before serving. Garnish with gremolata (2 tbsp of lemon zest, parsley, garlic mixture) before serving.