Osso Buco

Ingredients

• 4 slices veal shank, about 2½ inches thick (1 large shank)
• Salt and freshly ground black pepper
• Flour for dredging
• 1 tablespoon olive oil
• 1 cup dry white wine
• ½ onion, diced
• 2 small carrots, diced
• 2 ribs celery, with leaves, diced
• 2 cloves garlic, chopped
• 4 sprigs fresh thyme, stems removed
• ½ (28-ounce) can plum tomatoes
• ½ cup pitted black olives
• 4 drained preserved artichoke hearts, cut into quarters
• ½ cup fresh flat-leaf parsley leaves
• Zest of 1 lemon, removed with a zester
• Zest of 1 orange, removed with a zester

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