Braised Veal Shoulder With Gremolata And Tomato-Olive Salad

• 3/4 cup chopped fresh Italian parsley
• 6 large garlic cloves, finely chopped
• 3 large tablespoons finely grated lemon peel
• 4 teaspoons chopped fresh rosemary
• 1 5-pound boned trimmed veal shoulder clod roast
• Coarse kosher salt
• 3 tablespoons extra-virgin olive oil, divided
• 2 cups chopped onions
• 2 medium carrots, diced
• 1 cup chopped celery
• 1/2 cup dry red wine
• 2 cups low-salt chicken broth
• 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
• 2 large garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary
• 3/4 cup halved pitted kalamata olives
• Kitchen string

1. Preheat oven to 350u0b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
2. Preheat oven to 350u0b0F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
3. Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
4. Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; saute until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
5. Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD:
6. Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
7. Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD:
8. Sprinkle veal with reserved 1/4 cup gremolata and serve.

fresh italian parsley, garlic, lemon peel, fresh rosemary, veal shoulder, kosher salt, extravirgin olive oil, onions, carrots, celery, red wine, lowsalt, tomatoes, garlic, rosemary, olives, kitchen string

Taken from www.epicurious.com/recipes/food/views/braised-veal-shoulder-with-gremolata-and-tomato-olive-salad-364670 (may not work)