Braised Veal Shoulder with Gremolata and Tomato-Olive Salad

Preparation

1. Gremolata

   Step 1

   Preheat oven to 350°. 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 1½" to hold shape. Sprinkle outside of roast with coarse salt and pepper.

2. Veal

   Step 2

   Preheat oven to 350°. 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 1½ inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.

   Step 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.

   Step 4

   Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté 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.

   Step 5

   Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2½ hours total. Cool veal, uncovered, in sauce in pot, 2 hours.

   Step 6

   Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into ½ to ¾" thick slices, removing string. Overlap veal slices in 13 x 9 x 2" glass baking dish.

   Step 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.

   Step 8

   Sprinkle veal with reserved ¼ cup gremolata and serve.

   Do Ahead: Veal can be made 1 day ahead. Chill until cold, then cover and keep chilled. When ready, rewarm gently and proceed with step 6.

   The whole dish without the gremolata can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350° oven 20 to 30 minutes. Sprinkle the finished veal with ¼ cup gremolata and serve.