Osso Buco with Lemon and Olives

Course Main Dishes

Ingredients in this Recipe

1 cup dry white wine
1 tablespoon olive oil
1 teaspoon rosemary, finely chopped
1/2 cup flour
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
2 leeks, white and light green part, rinsed and sliced into half moons
2 lemons, zested and then juiced, preferably Meyer lemons
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)
4 good sized cloves of garlic, minced
4 veal shanks, about 2 inches thick
Salt and pepper

See Full Recipe at Food52