Osso Buco with Tomatoes, Olives, and Gremolata

Ingredients

• 0.5 teaspoon pepper black to taste
• 28 oz frangelico whole with juice (not in purée), coarsely chopped canned
• 1 small carrots finely chopped
• 1 rib celery stalks finely chopped
• 1 cup chicken broth 
• 1 cup wine dry white
• 2  parsley fresh
• 0.5 cup flour all-purpose
• 3 tablespoons parsley fresh chopped
• 1.5 teaspoons thyme sprigs fresh
• 1 large garlic clove minced
• 2  garlic clove finely chopped
• 1 cup olives black pitted halved
• 1 teaspoon lemon zest fresh finely grated
• 2 tablespoons olive oil 
• 2 medium onion halved lengthwise thinly sliced
• 1 teaspoon salt to taste
• 1  bay leaves 
• 3 tablespoons butter unsalted
• 10 oz veal shanks with kitchen string (osso buco;)

Equipment

• bowl
• oven
• pot
• roasting pan
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 325°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
7. Stir together gremolata ingredients in a small bowl and sprinkle over osso buco.
8. Serve immediately.
9. • 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.