Osso Buco With Lemon And Olives

By Food52
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4 veal shanks, about 2 inches thick

1/2 cup flour

1 tablespoon olive oil

2 leeks, white and light green part, rinsed and sliced into half moons

4 good-sized cloves of garlic, minced

1 cup dry white wine

2 lemons, zested and then juiced, preferably Meyer lemons

16-20 large green Sicilian olives, pitted unless you trust your eaters and warn them about pits. If you can't find the large green ones (I think they are called Cerignolas), try with Kalamatas which are easy to find

1 teaspoon rosemary, finely chopped

Salt and pepper

3 cups veal or chicken stock (if I don't have homemade on hand, I use a veal base from R. L. Schreiber which I think is good for cooking and keeps forever)

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