Heat 3.5 oz oil in a casserole pan. Season the osso buco with salt and fry the Osso Buco on high heat until brown on both sides.
Add the onions, carrots, celery, and leek to the casserole dish and braise for a few minutes.
Pour the stock over the Osso Buco and add the tomatoes.
Place the casserole dish in the lower third of the preheated oven and braise the Osso Buco for about 90 minutes.
Make the gremolata by mixing the parsley, garlic, and grated lemon rind.
Prepare the ribbon pasta according to the instructions and stir in 1.5 oz of olive oil.
Place one slice of Osso Buco on some ribbon pasta on each plate, spoon some of the vegetable mixture on top and garnish with the gremolata.