Traditional Osso Buco

Gather all ingredients.

Dust veal shanks lightly with flour.

Melt butter in a large skillet over medium to medium-high heat. Add veal; cook until browned on outsides. Transfer to a bowl; keep warm.

Add onion and 2 cloves crushed garlic to the skillet; cook and stir until onion is tender.

Return veal to the skillet; stir in carrot and wine. Simmer for 10 minutes.

Add tomatoes and beef stock; season with salt and black pepper.

Cover; simmer over low heat for 1 ½ hours, basting veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

Combine parsley, lemon zest, and 1 clove minced garlic in a small bowl. Sprinkle gremolata over veal just before serving.