Osso Buco with Tomatoes, Olives, and Gremolata Recipe | Epicurious.com
INGREDIENTS
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8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string
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1/2 cup all-purpose flour
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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2 medium onions, halved lengthwise and thinly sliced
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1 small carrot, finely chopped
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1 celery rib, finely chopped
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2 garlic cloves, finely chopped
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1 cup dry white wine
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1 cup chicken broth
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1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped
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1 cup Kalamata or other brine-cured black olives, pitted and halved
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1 1/2 teaspoons fresh thyme leaves
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2 fresh flat-leaf parsley sprigs
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1 Turkish or 1/2 California bay leaf
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2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne
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1 teaspoon salt, or to taste
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1/2 teaspoon black pepper, or to taste
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3 tablespoons chopped fresh flat-leaf parsley
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1 large garlic clove, minced
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1 teaspoon finely grated fresh fresh lemon zest
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