Veal Ossobuco - cooking recipe

Ingredients

4 large veal shanks
1 teaspoon black pepper (to taste)
1/2 teaspoon sea salt (to taste)
2 tablespoons unbleached all-purpose flour (or as needed)
2 tablespoons olive oil
4 tablespoons clarified butter, divided
2 cups white onions (Lyonnaise cut)
1/2 cup dry white wine, divided
1 cup carrot, peeled and diced
1 cup celery, diced
5 large garlic cloves, pressed
1/2 cup marsala wine
2 cups veal stock
1 cup chicken broth
1 (19 ounce) can diced tomatoes
1 sprig thyme
1 sprig rosemary
2 large bay leaves
2 tablespoons parsley, chopped (garnish)
2 tablespoons lemon zest (garnish)

Preparation

Take shanks out of the refrigerator about 30 minutes before cooking to. Season meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge shanks with flour on both sides. Preheat oven to 350\u00b0F.
In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, place veal shanks in pan and brown on all sides; transfer on a plate. Reduce heat to medium and add 2 tablespoons clarified butter.
Add onion and saute until soft, about 5 minutes. Three minutes later, add 1/4 cup white wine, stir and cook for another 2 minutes. Transfer onions in a bowl; set aside. Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft. Add garlic and saute for 1 minute. Pour in the remaining white wine and also add Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.
Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning onions back to the skillet; stir again. Carefully place veal shanks back to the pan with its juice and press gently to submerge the meat. Bring to a simmer, cover and transfer to preheated oven. Cook for 1 1/2 hours and until meat is fork tender and falls off the bones Remove from the heat and serve immediately.
To serve; Spoon Orzo alla Milanese in each bowl, place an ossobuco on top, ladle braising juices and vegetable over meat and then finalize by sprinkling parsley and lemon zest.