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Ossobuco, or braised veal shanks, has become a popular restaurant item. I have been making this dish for decades. The cooking time is long, but the actual work can be done in less than half an hour. This recipe makes a lot of sauce, so serve with orzo, polenta or mashed potatoes.

4 servings as a main course

Heat the oil and butter in a large casserole or Dutch oven. While the fat is heating, roll the veal shanks in the flour and shake off the excess. Add the veal to the pan and cook over medium-high heat, turning often, until nicely browned, about 10 minutes. Transfer the veal to a platter and cover.

Add the carrots, onions, celery, and one garlic clove to the pan. Sauté over medium heat until the vegetables are tender, about 5 minutes. Place the veal shanks on top of the vegetables. Add the lemon peel, bay leaf, and dried herbs, and season with salt and pepper to taste.

Add the wine and broth to the casserole and bring the liquid to a boil. Reduce the heat to low, cover and simmer, turning the veal occasionally, until the meat is extremely tender and falling off the bone, about 2 hours.

While the veal is cooking, combine the remaining 2 garlic cloves with the parsley and grated lemon zest. Transfer to a platter and sprinkle with the parsley mixture. Serve immediately.

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