Tender Veal Shank Osso Buco: An Italian Comfort Food Classic

Ingredients

• 4 veal shanks (osso buco), about 1.5 inches thick (approximately 800g total)
• 2 tablespoons all-purpose flour (30g)
• 1 teaspoon kosher salt (6g)
• 1/2 teaspoon freshly ground black pepper (3g)
• 3 tablespoons olive oil (45ml)
• 2 tablespoons unsalted butter (30g)
• 1 large yellow onion, finely chopped (about 1 cup / 150g)
• 2 carrots, peeled and finely chopped (about 1 cup / 130g)
• 2 celery stalks, finely chopped (about 1 cup / 120g)
• 3 cloves garlic, minced (about 1 tablespoon / 9g)
• 1 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) (240ml)
• 1 (14.5 ounce) can crushed tomatoes (400g)
• 2 cups beef broth (480ml)
• 1 sprig fresh rosemary
• 2 fresh bay leaves
• 1 strip lemon zest (about 2 inches long), removed with a vegetable peeler
• 1/4 cup fresh flat-leaf parsley, finely chopped (15g)
• 2 cloves garlic, minced (6g)
• 1 lemon, zest only (about 1 tablespoon)
• Fresh parsley, chopped