Authentic Italian Osso Buco : Culinary Cultivations

4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
1 medium onion
50 g (½ stick) of unsulted butter
50 g (⅓ cup) of all purpose flour
100 ml (½ cup) of dry white wine
600 ml (2 cups) of meat broth
1 tablespoon of tomato paste
2 tablespoons of extra virgin olive oil
a pinch of fine salt
freshly ground black pepper
a bunch of parsley
½ lemon zest
1 garlic clove

Instructions

Prepare the veal shanks. IMPORTANT: Cut the white connective tissue surrounding the shank in a 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 and set aside.
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.
Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
Add the tomato paste, stir, and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
In the meantime, prepare the Gremolata. Chop the parsley and the clove of garlic. Then mix them thoroughly with the lemon zest.
Add the Gremolata a few minutes before the end of cooking. Serve the osso buco piping hot, perhaps with some lemon peel as decoration.