Beef Osso Buco

In a large resealable container, combine the flour, 1/2 teaspoon of salt and pepper. Add the beef to the flour mixture, a few pieces at a time, and shake to coat the beef. Remove the pieces from the flour. Editor's Tip: Make sure to dust off any excess flour from the beef. Set up a dry strainer and toss the beef in it to shake off extra flour before searing it.

In a large skillet, brown beef in butter and oil. Transfer the meat and drippings to a 6-quart slow cooker. Add the wine to the skillet, stirring to loosen any browned bits from the bottom of the pan. Pour the wine over the meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining 1/4 teaspoon of salt, and stir.

Cover the pot and cook the beef on low for seven to nine hours. The meat should be so tender it's falling off the bone. Discard the bay leaves.

Skim the fat from the cooking juices, then transfer the cooking juices to a large saucepan. Bring the juices to a boil. Combine the cornstarch and water and mix until they form a smooth slurry. Gradually stir the slurry into the pan. Bring the sauce to a boil. Cook and stir until the sauce is thickened, about two minutes.

In a small bowl, combine the minced parsley, lemon zest, orange zest and minced garlic to make the gremolata. Serve the beef with the sauce and gremolata. If desired, serve the beef over creamy polenta.