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1
Make Braised Veal Shanks: Preheat oven to 425 F.
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2
Pit 1/4 c. olives and chop fine.
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3
Lightly crush remaining 1/2 c. 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 Tbsp.
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7
oil and butter over moderately high heat till foam subsides and brown tops and bottoms of shanks in batches, about 2 min on each side.
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8
Transfer shanks as browned to a flameproof roasting pan.
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9
Wipe out skillet and add in remaining Tbsp.
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10
oil.
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11
Heat oil over moderate heat till warm but not smoking and cook onion, stirring, till golden brown.
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12
Add in garlic and anchovy and cook, stirring, 1 minute.
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13
Add in minced olives, zest, capers, rosemary, and wine and boil 5 min.
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14
Add in broth and crushed olives and bring to a boil.
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15
Pour broth mix over shanks and cover tightly with foil.
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16
Braise shanks in oven 2 hrs, or possibly till meat is tender.
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17
Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered.
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18
Reheat shanks before proceeding.
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19
Reduce oven temperature to 325 F.
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20
Transfer shanks with a slotted spoon to another roasting pan or possibly deep oven proof platter and keep hot, covered, in oven.
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21
Strain cooking liquid through a sieve into a 1-qt glass measuring c. and reserve solids, discarding zest.
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22
Let liquid stand till fat rises to top and skim and throw away fat.
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23
(There should be about 1 1/2 c. liquid.
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24
If necessary, in a saucepan boil liquid till it is reduced.)
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25
Add in reserved solids to liquid and pour over shanks.
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26
Serve shanks sprinkled with gremolata and garnished with caper berries.
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27
Make Gremolata: In a small bowl toss all ingredients together well.
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28
Makesabout 1/3 c..
