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Braised Veal Shanks With Green Olives And Capers

Nutrition per serving    (USDA % daily values)
CAL
567
FAT
58%
CHOL
161%
SOD
29%

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Ingredients for 6 servings

3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well

5 pounds 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 tablespoons olive oil

1 tablespoon unsalted butter

1 medium-large onion, halved lengthwise and sliced thin

2 large garlic cloves, minced

1 anchovy fillet, chopped

five 3- by 1/2-inch strips fresh lemon zest

1 1/2 tablespoons drained bottled capers

1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled

1 1/2 cups dry white wine

1 1/2 cups low-salt chicken broth

Accompaniment: gremolata (recipe follows)

Garnish: dried caper berries**

1/4 cup finely chopped fresh parsley leaves

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons minced garlic, or to taste

*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.

**Drained caper berries are available at specialty foods shops.

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