Braised Veal Shoulder with Gremolata and Tomato-Olive Salad

Ingredients

• 1.5 cups canned tomatoes diced canned drained (from 14.5-ounce can)
• 2 medium carrots diced
• 1 cup celery chopped
• 8 servings coarse kosher salt 
• 0.5 cup cooking wine dry red
• 1 tablespoon rosemary fresh chopped
• 2 large garlic cloves chopped
• 0.8 cup kalamata olives pitted halved
• 3 large lemon zest finely grated
• 2 cups low-salt chicken broth 
• 3 tablespoons olive oil extra-virgin divided
• 2 cups onions chopped
• 0.8 cup parsley fresh italian chopped
• 5 pound boned veal shoulder clod roast trimmed

Equipment

• baking sheet
• oven
• pot
• blender
• wooden spoon
• aluminum foil
• glass baking pan
• kitchen twine

Directions

1. Preheat oven to 350°F.
2. Place veal on work surface; open flat like book.
3. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
4. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape.
5. Sprinkle outside of roast with coarse salt and pepper.
6. Preheat oven to 350°F.
7. Place veal on work surface; open flat like book.
8. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
9. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape.
10. Sprinkle outside of roast with coarse salt and pepper.
11. Heat 2 tablespoons oil in heavy large ovenproof pot over high heat.
12. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes.
13. Transfer veal to small rimmed baking sheet.
14. Reduce heat to medium.
15. Add remaining 1 tablespoon oil to same pot.
16. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes.
17. Add wine; boil 3 minutes, scraping up browned bits.
18. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot.
19. Sprinkle olives around veal. Cover; transfer to oven.
20. Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
21. Spoon off any fat from surface of sauce.
22. Transfer veal to work surface.
23. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
24. Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes.
25. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
26. Sprinkle veal with reserved 1/4 cup gremolata and serve.