Step 1: Prepare the veal shanks

• Pat the veal shanks dry with paper towels and season generously with salt and pepper.
• Dredge each shank in flour, shaking off the excess.

Step 2: Sear the shanks

• Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 3–4 minutes per side. Remove the shanks and set aside.

Step 3: Sauté the vegetables

• In the same pot, add the onion, carrot, celery, and garlic. Sauté over medium heat until softened, about 5–7 minutes.

Step 4: Add tomato paste and deglaze

• Stir in the tomato paste and cook for 1–2 minutes. Add the white wine, scraping the bottom of the pot to release any browned bits. Simmer for 3–4 minutes.

Step 5: Build the sauce

• Add the crushed tomatoes, chicken stock, thyme sprigs, and bay leaf. Stir to combine and bring to a simmer.

Step 6: Braise the veal

• Return the veal shanks to the pot, nestling them into the sauce. Cover the pot with a lid and transfer to a preheated 350°F (175°C) oven. Braise for 1 1/2 to 2 hours, or until the veal is tender and falling off the bone.

Step 7: Prepare the gremolata (optional)

• In a small bowl, combine lemon zest, parsley, and minced garlic. Set aside.

Step 8: Serve and garnish

• Remove the thyme sprigs and bay leaf. Serve the osso buco over risotto, mashed potatoes, or polenta, and sprinkle with gremolata for a fresh, zesty finish.