As the days grow colder, slow-simmered entrées like this succulent braised veal shank – one of my go-tos for winter entertaining – are a warm and comforting antidote. In this modern version of the classic Milanese osso bucco, the lemony gremolata is replaced with a savoury and fragrant green-olive pesto, which is scattered over the meat before serving, lending balance and deep flavour to the dish.