NuM NuM

Ingredients

For stew

• 2 (10-12oz) meaty cross-cut veal shanks (osso buco; 2 to 2 1/2 lb total), each tied with kitchen string
• 1/4 cup all-purpose flour
• 1 tablespoons olive oil
• 1.5 tablespoons unsalted butter
• 1 medium onions, halved lengthwise and thinly sliced
• 1/2 small carrot, finely chopped
• 1/2 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 (15 oz) can whole plum tomatoes with juice (not in purée), coarsely chopped
• 1/2 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
• 3/4 teaspoons fresh thyme leaves
• 1 fresh flat-leaf parsley sprig
• 1/2 Turkish or 1/4 California bay leaf
• 1 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For gremolata

• 1.5 tablespoons chopped fresh flat-leaf parsley
• 1/2 large garlic clove, minced
• 1/2 teaspoon finely grated fresh fresh lemon zest

• Special equipment: heavy ovenproof pot (wide enough to hold shanks in 1 layer)

Preparation

Make stew:

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 1 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 sprig and bay leaf. (If cooking day ahead – remove parsley sprig and bay leaf – remove strings just before serving.

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

Cooks' notes: • 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. (mine took a bit longer)

• 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.

*With leftover use pasta and eat with sauce too