Osso buco from Mi Piace Restaurant

Dredge veal shanks in flour and shake off any excess.

Heat oil in Dutch oven over medium-high heat until it begins to smoke. Add shanks and sear until they are browned on all sides, 3 to 5 minutes per side. Remove and pat dry of excess oil.

Reduce heat to medium and add mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Saute until softened and evenly browned, 8 minutes. Add wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 minutes.

Return shanks to pan. Whisk together tomato paste and beef stock and add to pan. Add bay leaves and salt and pepper to taste. Cover pan and bake at 325 degrees until meat is tender and pulls away from bone, 1 hour 30 minutes. Remove shanks from pan and keep warm.

Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 minutes. Add butter and swirl until melted. Pour over shanks.

Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mixture.