Name: Braised Veal Shoulder with Gremolata and Tomato-Olive Sauce
Cook time: 6 hours
Yield: 8 Servings
Ingredients: ¾ 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; ½ cup dry red wine; 2 cups low-salt chicken broth; 1½ cups drained diced canned tomatoes (from 14.5-ounce can); 2 large garlic cloves, chopped; 1 tablespoon chopped fresh rosemary; ¾ cup halved pitted Kalamata olives

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