Osso Buco with Tomatoes, Olives, and Gremolata

Ingredients

• •8 pieces veal shanks
• •½ cup all-purpose flour
• •2 tablespoons olive oil
• •3 tablespoons unsalted butter
• •2 medium onions
• •1 small carrot
• •1 rib celery
• •2 cloves garlic
• •1 cup dry white wine
• •1 cup chicken broth
• •1 can whole plum tomatoes
• •1 cup Kalamata olives
• •1½ teaspoons fresh thyme leaves
• •2 sprigs flat-leaf parsley
• •1 leaf bay leaf
• •2 strips lemon zest
• •1 teaspoon salt
• •½ teaspoon black pepper
• •3 tablespoons chopped fresh flat-leaf parsley
• •1 clove garlic
• •1 teaspoon lemon zest
• •1 piece heavy ovenproof pot

Cooking Instructions

1. 1.

   Preheat oven to 325°F.

   5 min

2. 2.

   Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.

   25 min

3. 3.

   Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.

   155 min

4. 4.

   Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

   5 min