Braised Veal Shoulder with Gremolata and Tomato-Olive Salad

Ingredients

• 1 5-pound boned trimmed veal shoulder clod roast
• 3 large tablespoons finely grated lemon peel
• 6 large garlic cloves
• ¾ cup fresh Italian parsley
• 4 teaspoons fresh rosemary
• 1 cup celery
• 2 medium carrots
• + 10 more ingredients
• • Coarse kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cups onions medium carrots
  • ½ cup dry red wine
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 ½ cups canned tomatoes
  • 2 large garlic cloves
  • 1 tablespoon fresh rosemary
  • ¾ cup halved pitted kalamata olives
  • Kitchen string

Preheat oven to 350°F. 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 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt a...

View full recipe at Epicurious