OSSO BUCO-STYLE VEAL CHOPS WITH GREEN OLIVE GREMOLATA
4 large veal chops, about
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small onion, finely chopped
1 rib celery, thinly sliced 2 cloves garlic, minced
⅔ cup Italian dry white wine, such as Pinot Grigio
1 cup passata or strained tomatoes
1¼ cups light vegetable or chicken stock, divided Finely grated zest of
10 pitted green olives, finely chopped
3 rounded tbsp chopped fresh parsley
Trim any excess fat from the veal. Add the oil to a large shallow skillet set over medium-high heat. Cook for 1 minute; add the butter. When the butter stops foaming, add the veal and fry until they’re nicely browned, about 3 minutes per side. Remove the veal from the skillet and set aside.
Reduce the heat to low. Add the onion and celery to the skillet and cook until softened, 5 to 6 minutes. Stir in the garlic; increase the heat to high and add the wine. Let the wine cook for a few minutes, until it has reduced by half, then add the passata and a scant 1 cup of the stock, stirring well. Return the veal to the skillet, spooning the sauce overtop. Reduce to a simmer and partially cover the pan. Cook gently, turning the veal halfway through and adding more stock if the meat is getting dry, until the veal is tender and cooked through, 30 to 40 minutes.
Meanwhile, to prepare the gremolata, stir together the lemon zest, olives and parsley in a bowl. When the veal is ready, add half the gremolata to the skillet and stir to combine. Reduce the heat to low and cook for 5 minutes to allow the flavours to blend.
Transfer the veal to four warm plates, spoon the sauce overtop and sprinkle with the remaining gremolata. Serve with saffron risotto, rice or a green salad.