Braised Veal Rib Roast, Osso Buco Style

Ingredients

• 1 Quebec Veal rib roast weighting about
  900 g (2 lb) and 2 in (5 cm) thick
• 30 ml (2 tbsp) olive oil
• 1 (50 g) onion, finely chopped
• 1 (50 g) stalk celery, finely chopped
• 1 (50 g) carrot, finely chopped
• 1 (5 g) clove garlic, finely chopped
• Salt and pepper to taste
• 350 ml (1 1/2 cup) Prepared Concentrated Veal Stock
• 350 ml (1 1/2 cup) demi-glace sauce
• 125 ml (1/2 cup) dry white wine
• 75 ml (1/2 can) tomato paste
• Rind of 1 lemon (10 g)

Preparation

(Select the desired cooking method)

Slow cooker/crock pot

1. Set the crock pot on “high”.
2. Season the roast with salt and pepper.
3. Heat the oil in a skillet on high and brown the roast, vegetables and garlic.
4. Place the vegetables in the bottom of the crock pot and put the roast on top.
5. Deglaze the skillet with the veal stock; add the demi-glaze sauce, white wine, tomato paste and lemon rind.
6. Bring to a boil and then pour into the crock pot.
7. Cover and let it cook for 5 to 6 hours or until the meat gives way easily under pressure or the internal temperature reaches 90°C (195°F).
8. Adjust the seasoning as needed and serve.

Oven

1. Preheat the oven to 175°C (350°F).
2. Oil the bottom of an ovenproof dish, ideally cast iron, and then spread the onion, celery, carrot and garlic to form a bed.
3. Place the roast on the vegetable bed, and season it with salt and pepper.
4. Roast in the oven for 30 minutes uncovered.
5. During that time, in a saucepan, bring to a boil the liquid mixture (veal stock, demi-glaze sauce, white wine, tomato paste and lemon rind).
6. Turn the roast, add the sauce, cover and cook in the oven for another 1 h 30 min., until the meat separates with slight pressure or the internal temperature reaches 90°C (195°F).
7. Remove the roast from the oven and serve.

Pressure cooker

1. Season the roast with salt and pepper.
2. Heat the oil in the uncovered pressure cooker on high, and brown the roast, vegetables and garlic.
3. Add the veal stock, white wine and lemon rind.
4. Close the pressure cooker and cook for 30 minutes.
5. Then lower the pressure and open the pressure cooker.
6. Add the tomato paste and demi-glaze sauce, stir and let simmer on low for 15 minutes.
7. Adjust the seasoning as needed and serve.