Osso Buco Veal Shanks Simmered with Aromatic Vegetables and Wine

For the gremolata, chop all ingredients and combine. To make the veal, preheat an oven to 315 degrees F. In a cast-iron skillet over medium heat, warm the olive oil. Roll the meat in the flour and dust off the excess. When the oil is hot, add the meat and thoroughly brown on all sides. Remove to a casserole in which the meat will fit comfortably. Pour out the excess oil from the skillet and add about 2 tablespoons fresh olive oil. Add the onions, carrots, and celery and cook until softened, about 10 minutes. Add the garlic and herbs and cook for a few more minutes, then add the tomatoes. Pour in the wine. In a saucepan, bring the stock to a boil and pour over the shanks.

Cover with aluminum foil, place in the oven, and cook until veal is very tender. Check for doneness after 2 hours.

Remove veal shanks to serving platter, cover to keep warm. Reduce braising liquid until thickened (by about one half). Adjust seasonings. Pour over shanks and sprinkle with gremolata.