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Braised Veal Shoulder with Gremolata and Tomato-Olive Sauce


Braised Veal Shoulder with Gremolata and Tomato-Olive Sauce Recipe

Ingredients:
  • 3/4 cup chopped fresh Italian parsley
  • 6 large garlic cloves, finely chopped
  • 3 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 cup 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
Directions:
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