Osso Buco (serves 6)

Preheat oven to 350°F (175°C)
6 12-oz. (340 g) veal shanks	season	brown both sides (5 min. each)	set aside					bring to simmmer	braise in oven for 2 hours	plate
salt & pepper
4 Tbs. (55 g) butter	melt		saute until golden brown	saute until tender	saute 1 min.	simmer until reduced by 1/2	stir in			simmer until thickened to sauce
1 large (250 g) onion
1 large (100 g) carrot
2 medium (70 g) celery sticks
2 large (15 g) garlic cloves
12 oz. (355 g) dry white wine
14.5-oz. (410 g) can of diced tomatoes (drained)
about 4 cups (900-1000 mL) chicken broth
3 bay leaves
cornstarch slurry
salt & pepper

(Due to a known bug in Firefox when rendering border collapsed tables, I have highlighted in different colors the action and ingredient of rows/columns that are rendered improperly. See first comment below.)

Gremolata

1 clove garlic	mince	mix	chill
1 medium lemon	zest
10 sprigs (15 g) parsley	mince