For ossobuco, finely dice celery, onion, carrots and garlic.
In a heavy, large roasting pan with a lid, heat the butter and sauté the vegetables for 5-10 minutes, stirring constantly, until lightly browned. Preheat the oven to 175 degrees Celsius.
Season the meat pieces with salt and pepper and turn them in flour, shaking off excess flour.
Heat the olive oil in a pan and sear the meat on all sides. Remove the meat, pour off the excess fat and pour in the wine, scraping off the drippings with a wooden spatula.
Reduce the wine to about half the volume at high temperature, then add the veal stock, thyme, coarsely chopped tomatoes with their liquid, bay leaves and parsley leaves and bring to the boil.
Place the pieces of meat next to each other on the vegetables and pour the tomato mixture from the frying pan over them, the meat should be half covered with liquid, if necessary add some more soup.
Bring to a boil on the stove, then place the roasting pan in the oven on the second rack from the bottom with the lid closed. Adjust the heat so that the contents of the pot continue to cook quietly.
Braise for about 1 1/2 h until the meat is tender. Season again with salt and pepper and flavor with a little lemon juice.
Add grated lemon skin, finely chopped or crushed garlic and finely chopped parsley to make a so called