Milanese-Style Veal Osso Buco

Video

Ingredients

  • 4 Quebec Veal shanks of approximately 4 cm (1 1/2 in.) thick
  • Salt and pepper to taste
  • 60 ml (1/4 cup) flour
  • 15 ml (1 tbsp) butter
  • 2 onions thinly sliced
  • 2 diced carrots
  • 1 celery stick thinly sliced
  • 15 ml (1 tbsp) chopped garlic
  • 160 ml (2/3 cup) white wine or chicken both
  • 3 diced Italian tomatoes
  • 60 ml (1/4 cup) tomato paste
  • 375 (1 1/2 cup) Prepared Concentrated Veal Stock
  • 2 laurel leaves
  • 1 sprig of thyme

For the gremolata

  • Zest of a lemon
  • 80 ml (1/3 cup) chopped fresh parsley
  • 15 ml (1 tbsp) chopped garlic

Preparation

  1. Preheat oven to 175°C (350°F).
  2. Salt and pepper the veal shanks and sprinkle with flour. Shake to remove the excess flour.
  3. In a large frying pan, melt the butter on medium. Brown the shanks for 2 to 3 minutes on each side and place in a cooking dish.
  4. In the same frying pan, cook the onions, carrots and celery for 2 to 3 minutes.
  5. Add garlic and continue cooking for 1 minute.
  6. Add the white wine and simmer until the liquid is reduced by half.
  7. Add the tomatoes, tomato paste, veal stock, laurel leaves and thyme. Mix and bring to a boil.
  8. Pour the tomato preparation into the cooking dish. Cover and cook in the oven for approximately 2 hours.
  9. In a bowl, mix the lemon zest with the parsley and garlic.
  10. At the time of serving, garnish the shanks with gremolata.

 

Photo credit: Pratico-Pratiques