Osso Buco is actually quite a bit easier than most people realize. Most of the time is just spent waiting around for the meat to braise in liquid. To begin, take your bone-in veal shanks, and pat them dry with a paper towel. In a shallow dish, mix the flour with some sprinklings of salt and black pepper. Lightly coat all sides of the meat in the flour mixture making sure to shake off any excess powder.
Heat up a skillet to high and add the Olive Oil. Place the Veal Shank into the pan and cook on each side, about 3 minutes. Make sure to also sear the edges by rolling the meat on its side in the pan. Place on a plate to let rest.
Pour out the oil (but do not clean the pan) and add lower the heat to medium. Add the butter and the chopped onion, chopped potato, and chopped carrot. Stir until the onion becomes a bit translucent and add the crushed garlic. Continue stirring for about 10 more minutes. When it looks like things are about to overcook, add the lemon juice and pour in the Dry White Wine and turn the heat back up to high.
After a minute or two of cooking on high, reduce back to medium and add the chicken stock and let cook for another 5 minutes. Add the can of tomatoes and let them heat up. With a potato masher, just start mashing up everything in the pan. It doesn't need to be smooth, but you definitely want to break all the tomatoes down. Put heat on low and add a bay leaf.
Preheat your oven to 175 °C or about 350 Fahrenheit. In a braising dish (or a disposable aluminum baking dish) place the two veal shanks and pour over the pan liquid. Place in the oven for about 2 hours.
When done, remove the meat and place the liquid (sans bay leaf) into a bowl. With an immersion blender, liquefy everything, and pour next to the Osso Buco on the plate when serving.