- 3/4 cup chopped fresh Italian parsley
- 6 large garlic cloves, finely chopped
- 3 tablespoons finely grated lemon peel
- 4 teaspoons chopped fresh rosemary
- 1 5-pound boned trimmed veal shoulder clod roast
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups low-salt chicken broth
- 1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
- 2 large garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 3/4 cup halved pitted Kalamata olives
Combine all ingredients in medium bowl and toss to combine. Transfer 1/4 cup gremolata to small bowl; cover and refrigerate for garnish. Reserve remaining gremolata for seasoning veal.
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 and pepper.
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.
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.
Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2- to 3/4-inch-thick slices, removing string. Overlap veal slices in 13x9x2-inch glass baking dish.
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. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
Sprinkle veal with reserved 1/4 cup gremolata and serve.