Name: Osso Buco with Tomatoes, Olives, and Gremolata
Cook time: 45 min
Total time: 3 3/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 medium onions, halved lengthwise and thinly sliced; 1 small carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, finely chopped; 1 cup dry white wine; 1 cup chicken broth; 1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped; 1 cup Kalamata or other brine-cured black olives, pitted and halved; 1 1/2 teaspoons fresh thyme leaves; 2 fresh flat-leaf parsley sprigs; 1 Turkish or 1/2 California bay leaf; 2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 3 tablespoons chopped fresh flat-leaf parsley; 1 large garlic clove, minced; 1 teaspoon finely grated fresh fresh lemon zest; a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

Osso Buco with Tomatoes, Olives, and GremolataLisa Hubbard

Cooks' notes:

• Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.

• Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.

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