Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up.

Season the meat with salt and freshly ground pepper.

Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.

Cut the onion into thin slices.

Heat a nonstick skillet with a drizzle of oil.

Caramelize the onions; cook them over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with 1/2 cup white wine and cook for about 5 minutes.

In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well.

Add the veal shanks after the butter sizzles. Brown them well on both sides

Deglaze the pan with the remaining white wine, raising the flame slightly, and let it evaporate.

Add the onions and 3 spoons of hot stock.

Cover the pan and let cook for 30 minutes on each side.

Make the gremolata: mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.

Serve very hot.