Instructions

1. Season the ossobuco with salt and pepper and let sit for about 20 minutes.
2. In the meantime, chop the vegetables. I usually just put everything into the food processor. I like it chopped roughly, but pretty fine, so that makes the job go much more quickly.
3. Heat the olive oil and butter in a pan large enough to hold all the meat and the vegetables.
4. Dredge the ossobuco in flour, and add to pan. Brown well, on both sides. And by brown well, I mean really brown well. Do not skimp on this part. Those rich, dark brown bits of caramelized meat is what will give the rest of the dish its rich, deep taste.
5. Remove the ossobuco and place aside on a plate.
6. Add all the vegetables to the pan. Using a wooden spoon, scrape up the browned bits of meat and flour. Let the vegetables cook, until softened. About 10 minutes. Season with salt.
7. Add the meat, and any juices, back to the pan, pushing aside the vegetables to make room.
8. Add the wine, and let simmer for about 4 minutes. Cover the pan and let cook for about 15 minutes, then check to see if it’s too dry. If so, add about a cup of water, cover again, and let cook very slowly for about an hour.
9. Chop the lemon zest and parsley finely, then add to the ossobuco at the last minute. You don't have to stir it in (It will be hard to do so) but make sure you've managed to get some gremolato on each piece.
10. Serve each guest a piece of ossobuco with the sauce. Of course the best way to enjoy the sauce is along with a big mound of buttery mashed potatoes.