This classic Italian dish of braised beef osso buco is so tender and succulent. Serve over mashed potatoes, polenta or rice for a restaurant-quality meal.
Pat dry the beef shanks with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper. Lightly coat all sides of the shanks in flour, shaking off excess.
In a large Dutch oven pot over medium heat, melt butter, heating until it bubbles. Add the shanks to the hot pan and sear all sides, about 3 minutes per side. Remove browned shanks and set aside.
Carefully remove the cooked shanks from the pot and serve over mashed potatoes, polenta or rice. Pour some of the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.