For gremolata: 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.
For 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 13 x 9 x 2-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. DO AHEAD: can be made 1 day ahead. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.52 Kcal (1995 kJ)
Calories from fat	377.19 Kcal
		% Daily Value*
Total Fat	41.91g	64%
Cholesterol	82.08mg	27%
Sodium	173.12mg	7%
Potassium	271.9mg	6%
Total Carbs	9.99g	3%
Sugars	3.69g	15%
Dietary Fiber	2.1g	8%
Protein	13.65g	27%
Vitamin C	16.5mg	28%
Vitamin A	0.2mg	5%
Iron	0.4mg	2%
Calcium	67.8mg	7%

Amount Per 100 g
Calories	230.68 Kcal (966 kJ)
Calories from fat	182.6 Kcal
		% Daily Value*
Total Fat	20.29g	64%
Cholesterol	39.74mg	27%
Sodium	83.81mg	7%
Potassium	131.62mg	6%
Total Carbs	4.83g	3%
Sugars	1.78g	15%
Dietary Fiber	1.02g	8%
Protein	6.61g	27%
Vitamin C	8mg	28%
Vitamin A	0.1mg	5%
Iron	0.2mg	2%
Calcium	32.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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