Calf of the leg in Milan

Ingredients:

4 pieces veal legs, sliced across the grain bone (thickness of about 5cm)
2 carrots
3 stalks of celery
5 tomatoes without skin
2 bulbs
1 large bunch of parsley
1 lemon
2 tbsp butter
what kind of oil to choose? we'll show
3 cloves of garlic
1 Cup of broth

Method of preparation:

Carrots and celery cut into cubes, tomatoes slices, onion, parsley and garlic are finely chopped. The mixture of butter and oil to heat up and fry in it the meat on high heat until Golden brown. Add the carrot, onion and celery and continue to cook about 5 minutes, add half the garlic, tarragon, Bay leaf, 2 / 3 of all of parsley and tomatoes, pour all the broth, salt and pepper and simmer for about an hour. To prepare gremolata: mix the rest of the parsley and garlic and grated lemon zest. Serve meat, watering sauce in which it was stewed, and sprinkle gremolata.