Braised Veal Shanks With Green Olives And Capers Recipe

• 3/4 c. Unpitted brine-cured green olives, (preferably cracked)* rinsed well
• 5 lb 2-inch-thick veal shanks, (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone All-purpose flour for dredging
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Unsalted butter
• 1 med -large onion, halved lengthwise and sliced thin
• 2 lrg Garlic cloves, chopped
• 1 x Anchovy fillet, minced
• 5 x 3-by-1/2 inch strips fresh lemon zest
• 1 1/2 Tbsp. Liquid removed bottled capers
• 1 Tbsp. Finely minced fresh rosemary leaves Or possibly 1 tsp. dry, crumbled
• 1 1/2 c. Dry white wine
• 1 1/2 c. Low-salt chicken broth
• 1/4 c. Finely minced fresh parsley leaves
• 1 Tbsp. Freshly grated lemon zest
• 1 1/2 tsp Chopped garlic, or possibly to taste

Directions