Ingredients

• 4 veal shanks, sliced for ossobuco
• 1 dash all-purpose flour
• 1 tablespoon butter, or to taste
• 1 tablespoon olive oil, or to taste
• 1 tablespoon chopped onion
• 1 tablespoon chopped carrot
• 1/2 cup white wine
• 1 tablespoon tomato puree
• salt and ground black pepper to taste
• 1 cup beef stock
• 1/4 cup chopped fresh parsley
• 1/2 lemon, zested

Instructions

1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
2. Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
3. Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
4. Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.