Italian roast Ossobuco

Tie the pieces of meat with string around to prevent them from falling off the bone during cooking.

Rub them with salt and pepper, coat in flour.

In a deep skillet or pot, heat butter and olive oil.

Fry the meat over high heat until golden brown. Transfer the meat to a plate and cover with foil.

In the same pan, add diced onion, carrot, and celery.

Add finely chopped garlic and sauté over medium heat until the vegetables turn golden. Then pour in the wine, add tomatoes, and return the meat, allowing the wine to reduce by half.

Pour the broth over the meat and vegetables, cover with a lid, and simmer for 1.5-2 hours, stirring gently occasionally.

Remove the cooked meat from the pot and place it in a warm spot while the sauce is being prepared.

Increase the heat under the pot to maximum, simmer until the liquid thickens. Stir in the remaining cold butter, reducing the heat. Taste and season with salt, sugar, and pepper.

Serve the meat generously drizzled with sauce and sprinkled with gremolata. To make gremolata, mix lemon zest, finely chopped parsley, and garlic.