Recipe: Osso buco-style veal chops with green olive gremolata | Style at Home

Ingredients

• 4 large veal chops, about 21⁄4 lbs 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 rib celery, thinly sliced
• 2 cloves garlic, minced
• 2⁄3 cup Italian dry white wine, such as Pinot Grigio
• 1 cup passata or strained tomatoes
• 11⁄4 cups light vegetable or chicken stock, divided Finely grated zest of 1 lemon
• 10 pitted green olives, finely chopped
• 3 rounded tbsp chopped fresh parsley