| 3/4 | c | Unpitted brine-cured green olives; (preferably cracked)* rinsed well |
| 5 | lb | 2-inch-thick veal shanks; (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone |
| | All-purpose flour for dredging |
| 2 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 1 | | Medium-large onion; halved lengthwise and sliced thin |
| 2 | lg | Garlic cloves; minced |
| 1 | | Anchovy fillet; chopped |
| 5 | | 3-by-1/2 inch strips fresh lemon zest |
| 1 1/2 | tb | Drained bottled capers |
| 1 | tb | Finely chopped fresh rosemary leaves OR 1 teaspoon dried; crumbled |
| 1 1/2 | c | Dry white wine |
| 1 1/2 | c | Low-salt chicken broth |
| | FOR GREMOLATA ACCOMPANIMENT |
| 1/4 | c | Finely chopped fresh parsley leaves |
| 1 | tb | Freshly grated lemon zest |
| 1 1/2 | ts | Minced garlic; or to taste |
