Osso Bucco With Tomatoes, Olives And Gremolata – Oracibo

Ingredients

• 4 or 5 meaty veal shanks, about 3 lbs. (cut for Osso Bucco)
• ¼ cup unbleached flour
• 1 Tbsp. EVO or more for browning veal
• 1 ½ Tbsp. unsalted butter
• 1 medium onion, halved lengthwise & thinly sliced
• ½ small carrot, finely chopped
• ½ stalk celery, finely chopped
• 1 garlic cloves, finely chopped
• ½ cup dry white or red wine
• ½ cup chicken or beef stock (see below) or tinned broth
• 16 oz. whole Italian tomatoes with juice, chopped
• ½ cup Kalamata or large green Greek olives, pitted, halved
• ¾ tsp. fresh thyme leaves
• 1 fresh Italian (flat-leaf) parsley sprigs
• 1 small bay leaf
• 1 strip fresh lemon zest (2 x ½”), cut crosswise into fine julienne
• ½ tsp. salt, or to taste
• ¼ tsp. freshly ground black pepper
• (opt. but good) 2 oz. finely chopped pancetta and 2 tsp. fresh rosemary, finely chopped
• 1 ½ Tbsp. chopped Italian (flat-leaf) parsley
• ½ large garlic clove, minced
• 1 tsp. finely grated fresh lemon zest