Braised Osso Buco alla Milanese with Gremolata

Pat the veal shanks completely dry with paper towels. Season generously with salt and pepper on all sides. Dredge lightly in flour, shaking off any excess.

Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Sear the shanks until a deep golden-brown crust forms, about 4 minutes per side. Do not rush this step. Transfer to a plate.

Reduce heat to medium. Add the remaining butter, then the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 8 minutes. Add the 4 cloves of minced garlic and cook for 1 minute.

Pour in the white wine and scrape up all the flavorful browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes.

Stir in the diced tomatoes and stock. Add the bay leaves and thyme sprigs. Return the veal shanks to the pot, nestling them snugly in the liquid. The liquid should come about two-thirds of the way up the shanks.

Bring to a gentle simmer, then cover tightly with the lid. Transfer to a preheated 325 degree F oven. Braise for 2 to 2.5 hours, turning the shanks once halfway through, until the meat is utterly tender and pulling away from the bone.

While the shanks braise, prepare the gremolata by combining the lemon zest, parsley, and 1 finely minced garlic clove in a small bowl. Set aside.

Carefully transfer the shanks to a serving platter. Discard the bay leaves and thyme stems. If the sauce seems thin, simmer it on the stovetop over medium heat until it reaches your desired consistency. Taste and adjust seasoning.

Spoon the sauce generously over the shanks and finish with a vibrant scattering of gremolata.