Veal Osso Buco with Gremolata
Yield: 4 to 6 servings
Preparation time: 45 minutes
Cooking time: 1 hour 30 minutes
- 4 to 6 slices of Quebec Veal shank (according to size)
- Olive oil in sufficient quantity
- Salt and pepper to taste
Row of vegetables
- 250 ml (1 cup) diced onions
- 250 ml (1 cup) diced carrots
- 500 ml (2 cups) veal stock or chicken broth
- 10 ml (2 tsp) garlic, thinly sliced
- 250 ml (1 cup) dry white wine
- 500 ml (2 cups) crushed tomatoes with the juice
- 30 ml (2 tbsp) white roux (equal quantity of butter and cooked flour)
- Salt, pepper, Provence herbs or Italian fine herbs to taste
- 50 ml (1/4 cup) fresh parsley, finely chopped
- 30 ml (2 tbsp) grated lemon zest
- 15 ml (1 tbsp) garlic, finely chopped
- Preheat oven to 175°C (350°F).
- In a fyring pan, on high, sear the veal shanks until slightly brown.
- Place the veal shanks in a roasting pan on a layer of vegetables and salt and pepper to taste.
- Deglaze the frying pan with the veal stock and pour on the shanks.
- Add garlic, white wine and tomatoes (without submerging the meat). Cover and cook in the oven until the meat gives away easily with pressure or the inner temperature reaches 90°C (195°F).
- Remove shanks from the oven, cover lightly with aluminium foil and let sit for a few minutes.
- Meanwhile, mix all the gremolata ingredients and set aside.
- Thicken the sauce with white roux, add half the gremolata and reduce until desired consistency.
- Serve the veal shanks with pasta basted with sauce and sprinkle the remaining gremolata on top.
Note: calculate approximately 1 hour per inch of thickness of the meat.