Osso Buco Gremolata

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1. 1Step 1: Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 ½ teaspoons pepper. Dredge the shanks in the mixture.
2. 2Step 2: In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
3. 3Step 3: Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
4. 4Step 4: Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
5. 5Step 5: Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
6. 6Step 6: To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.