Osso Buco med tomater, oliver och gremolata

Ingredients for Osso Buco with Tomatoes, Olives, and Gremolata

• 8 to 10 (275g) meaty cross-cut veal shanks (osso buco

• 5 to 2.9kg total), each tied with kitchen string

• 120ml plain flour

• 2 matskedar olivolja

• 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

• 240 ml torrt vitt vin

• 240ml chicken broth

• 1 (28- to 900g ) can whole plum tomatoes with juice (not in purée), coarsely chopped

• 240ml 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 teaspoons 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)

Preheat oven to 163°C.

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.

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.

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

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