Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Snip the edges of the veal slices. Peel the carrots and slice into strips. Wash and trim the celery and leek and cut into pieces. Peel the garlic and the onions and dice. Skin the tomatoes, remove the stalks and seeds, and dice. Wash the parsley, remove the leaves and chop finely.
Heat 100 ml oil in a casserole. Fry the ossobuco on both sides on a high heat and season with pepper and, if desired, salt. Add the onions, carrots, celery and leek to the casserole and braise for a few minutes. Add the wine. Pre-heat the oven to 180°C (356°F).
Pour the stock over the ossobuco and add the tomatoes. Place the casserole in the lower third of the pre-heated oven and braise the ossobuco for about 90 minutes. Make gremolata by mixing the parsley, garlic and grated lemon rind. Prepare the ribbon pasta according to the instructions and stir in 50 ml of olive oil. Place one slice of ossobuco on some ribbon pasta on each plate, spoon some of the vegetable mixture on top and garnish with the gremolata.