Ossobuco alla Milanese

Pat the veal shanks dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour. Shake off any excess.

Heat olive oil and butter in a heavy Dutch oven or braising pot over medium-high heat until the butter foams. Sear the shanks for 4-5 minutes per side until deep golden brown. Remove and set aside.

Dice the onion, carrot, and celery into 5 mm pieces (soffritto). Add to the same pot and cook over medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce completely until almost dry, about 3-4 minutes.

Return the shanks to the pot. Add the beef stock and crushed tomatoes. Bring to a boil, then reduce heat to low. Cover and braise for 2.5-3 hours, turning the shanks halfway through, until the meat pulls away from the bone easily.

While the shanks braise, make the gremolata: finely mince the garlic, orange zest, and parsley, then mix together in a small bowl.

Transfer each shank to a shallow bowl with sauce. Sprinkle generously with gremolata just before serving. Serve with risotto alla Milanese or soft polenta.