1. Preparing the veal shanks: Carefully flour the veal shanks.
2. Preparation of mince: Prepare a mince of parsley, lemon zest and lard cut into very small pieces.
   Place the mince in a bowl and cover with foil.
3. Preparing the broth: Prepare meat or vegetable broth to taste.
4. Browning the ossobuchi: In a large skillet, melt the butter along with the olive oil.
   Brown the ossobuchi on one side, adjusting for salt and pepper.
   When one side is nicely browned, gently turn the ossobuchi over and wait for the second side to brown as well.
5. Cooking: Add white wine and tomato puree.
   Bring to cook by adding broth a little at a time.
   The required cooking time is about an hour and a half.
   Turn the ossobuchi gently very often and add more wine and/or water if necessary.
6. Finish: When cooked, add chopped parsley, lemon zest and lard.
   Cover with a lid for 5 minutes to let the flavors meld.
7. Serving suggestion: Serve the ossobuchi piping hot accompanied by creamy Abruzzo saffron risotto.

Enjoy this rich and flavorful dish, a true symbol of traditional Italian cuisine, perfect for special occasions or to surprise your guests with an explosion of authentic flavors.