Step 1

Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides. Set aside.

Step 2

In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

Step 3

Put the floured osso buco in the pan with the onion soffritto. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Add the white wine and let it evaporate.

Step 4

Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

Step 5

Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

Step 6

In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

Step 7

Add the Gremolata a few minutes before the end of cooking. Serve the traditional osso buco recipe with Gremolata alla Milanese piping hot, perhaps with some lemon peel as decoration.