veal ossobuco

Ingredients

• 4 large veal shanks
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• ground himalayan 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 carrots, peeled and diced
• 1 cup celery, diced
• 5 large cloves garlic, pressed
• 1/2 cup marsala wine
• 2 cups veal stock
• 1 cup low-sodium chicken broth
• 1 can (19 oz. / 540 ml) diced tomatoes
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 large bay leaves
• 2 tablespoons fresh chopped parsley, for garnish
• 2 tablespoons lemon zest, for garnish