Osso Buco with Tomatoes, Olives, and Gremolata

Ingredients

8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string

1/2 cup all-purpose flour

2 tablespoons olive oil

3 tablespoons unsalted butter

2 medium onions, halved lengthwise and thinly sliced

1 small carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

1 cup dry white wine

1 cup chicken broth

1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped

1 cup Kalamata or other brine-cured black olives, pitted and halved

1 1/2 teaspoons fresh thyme leaves

2 fresh flat-leaf parsley sprigs

1 Turkish or 1/2 California bay leaf

2 (2- by 1/2-inch) strips fresh

Epicurious

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