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1
Preheat oven to 425F.
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2
Pit 1/4 cup olives and chop fine.
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3
Lightly crush remaining 1/2 cup olives with side of a large knife.
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4
Pat veal shanks dry between paper towels and season with salt and pepper.
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5
Dredge top and bottom (not side) of each shank in flour, knocking off excess.
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6
In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side.
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7
Transfer shanks as browned to a flameproof roasting pan.
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8
Wipe out skillet and add remaining tablespoon oil.
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9
Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden.
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10
Add garlic and anchovy and cook, stirring, 1 minute.
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11
Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes.
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12
Add broth and crushed olives and bring to a boil.
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13
Pour broth mixture over shanks and cover tightly with foil.
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14
Braise shanks in oven 2 hours, or until meat is tender.
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15
Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered.
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16
Reheat shanks before proceeding.
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17
Reduce oven temperature to 325F.
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18
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven.
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19
Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest.
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20
Let liquid stand until fat rises to top and skim and discard fat.
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21
(There should be about 1 1/2 cups liquid.
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22
If necessary, in a saucepan boil liquid until it is reduced.)
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23
Add reserved solids to liquid and pour over shanks.
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24
Serve shanks sprinkled with gremolata and garnished with caper berries.
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25
In a small bowl toss all ingredients together well.
