1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank for osso buco
Extra virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 chopped fresh flat-leaf parsley
1 bottle of Amarone wine
1 (14 1/2-ounce) can low-sodium beef broth
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
1/4 cup pine nuts, toasted
1/4 cup chopped dried cranberries
2 garlic cloves
1 orange, zest finely grated
2 tablespoons chopped fresh flat-leaf parsley
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