Osso Buco with Lemon and Olives


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

Recipe Preparation

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