Ossobuco alla Milanese

Prepare the Veal shanks: Using a sharp knife, make 2-3 shallow cuts around the membrane of each Veal shank to prevent curling during cooking. Season both sides of the Veal shanks generously with Salt and Black pepper. Dredge each Veal shank lightly in 00 flour, shaking off any excess.

Sear the Veal: In a large, heavy-bottomed pot or Dutch oven, heat Extra-virgin olive oil and Unsalted butter over medium-high heat. Once the butter is melted and sizzling, add the floured Veal shanks and sear them on all sides until deeply golden brown, about 3-4 minutes per side. Remove the seared Veal shanks from the pot and set aside.

Sauté the Aromatics: Reduce the heat to medium. Add the Yellow onion, Carrot, and Celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.