1. Preheat the oven to 285°F (140°C). Peel and finely dice/chop the onion and garlic. Clean the carrots and celery and then finely dice them as well. Set everything aside.

2. Dust the meat well with the flour. Place the lard in a dutch oven (or ovenproof pot with a lid) and heat up. Sear the meat (in several batches, if necessary) on both sides so it gets nicely browned. Remove from the pot and set aside on a plate. If necessary, add some more lard and sauté the diced onion in the fat, then add the diced carrot and celery and sauté briefly as well. Add the garlic and sauté briefly. Deglaze the veggies with the wine and let simmer for about 1 minute to reduce the liquid a little, then add the chunky tomatoes and beef stock and bring everything to a boil.

3. When the sauce is boiling, return the meat to the pot. Wash the lemon with hot water, dry it and peel off several strips with a potato peeler. Add to the pot along with the bay leaf. Season well with salt and pepper. Place the lid on the pot/dutch oven and place it in the oven and cook the meat for about 90-120 minutes – the time needed may be shorter or longer depending on the thickness of the meat. When the meat is tender, remove it from the oven, take out the lemon zest and bay leaf, and season with some more salt and pepper, if needed.

4. For the Gremolata, finely chop the parsley. Peel and then finely chop the garlic. Mix the parsley, garlic, and lemon zest with a little lemon juice.

5. Serve the Ossobuco with the sauce and Gremolata on top of some risotto or pasta.