Traditional Italian Veal Osso Buco

Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Brown the veal shanks on all sides until they develop a golden crust. Remove from the skillet and set aside.

In the same skillet, saute chopped carrots, celery, and garlic, until the vegetables are tender, around 5 minutes.

Pour the white wine into the skillet, scraping the bottom to loosen any browned bits. Let the wine simmer for a couple minutes until it reduces slightly.

Add the diced tomatoes, beef or vegetable broth, bay leaf, and dried thyme to the skillet. Stir well to combine.

Return the browned veal shanks to the skillet, nestling them into the liquid. Make sure they are mostly covered with the sauce.

Reduce, cover the skillet, and simmer for 1 1/2 to 2 hours, or until the veal shanks are fork-tender. You can also transfer the skillet to a preheated oven at 325°F (165°C) and continue cooking.

Prepare the gremolata by combining lemon zest, minced garlic, and chopped fresh parsley in a small bowl.

Once cooked, remove the veal shanks from the skillet and keep them warm. Discard the bay leaf.

Increase the heat to high and cook the sauce uncovered until it thickens, about 5-10 minutes. Adjust the seasoning if needed.

Serve the osso buco with the sauce poured over the veeal shanks, gremolata on top as garnish. Pair with risotto polenta for a complete meal.