Osso Buco alla Milanese

Tie kitchen twine around the circumference of each veal shank. Season generously with salt and pepper. Dust lightly with flour, shaking off the excess.

Heat olive oil in a large Dutch oven over high heat. Sear the shanks until deeply browned on both flat sides, about 4 min per side. Work in batches if needed. Remove and set aside.

Reduce the heat to medium. Add the butter. Cook the onion, carrot, and celery (soffritto) until soft and golden, about 10 min.

Pour in the white wine. Scrape up any browned bits from the bottom. Simmer until reduced by half.

Add the passata, stock, bay leaves, and thyme. Stir to combine. Nestle the seared shanks back in, standing upright so the marrow doesn't fall out. The liquid should come halfway up the sides of the meat.

Bring to a simmer, cover tightly, and braise over low heat (or in an oven at 160°C) for 1.5–2 hours, turning the shanks once halfway. The meat is done when it's nearly falling off the bone and the marrow is soft.

Meanwhile, make the gremolata: mix the lemon zest, grated garlic, and chopped parsley together.

Remove the twine from the shanks. Taste the braising liquid and reduce uncovered if it needs to thicken, about 5–10 min. Adjust salt.

Plate each shank on top of risotto alla milanese. Spoon the braising sauce over and scatter the gremolata immediately before serving.