Veal Osso Buco with Stout and Bacon

Ingredients

  • 60 ml (1/4 cup) flour
  • 4 Quebec Veal shanks, 5 inches (2 in.) thick
  • 30 ml (2 tbsp) olive oil
  • 8 slices of bacon cut in pieces
  • 1 diced onion
  • 2 diced carrots
  • 2 diced parsnip
  • 1 diced celery stick
  • 2 cloves of garlic thinly sliced
  • 250 ml (1 cup) dark beer*
  • 250 ml (1 cup) veal stock
  • 375 ml (1 1/2 cup) beef stock
  • 45 ml (3 tbsp) tomato paste
  • 3 thyme sprigs
  • 1 laurel leaf
  • Salt and pepper to taste
  • 500 ml (2 cups) arugula
  • 125 ml (1/2 cup) grated parmesan

*You can replace dark beer with:

  • 180 ml (3/4 cup) beef broth
  • 45 ml (3 tbsp) balsamic vinegar
  • 10 ml (2 tsp) molasses

Preparation

  1. Preheat oven to 175°C (350°F)
  2. Cover the veal shanks with flour.
  3. In an oven-proof pan, heat oil on medium. Brown the veal shanks for 1 minute on each side. Set aside on a plate.
  4. In the same pan, cook the bacon for 3 to 4 minutes on medium.
  5. Add the onions, carrots, parsnip, celery and garlic. Cook for 2 minutes.
  6. Replace the shanks in the pan and add the stout, veal stock, beef broth, tomato paste and fine herbs. Add salt and pepper and mix thoroughly. Bring to a boil.
  7. Cover and continue cooking in the oven for 1 hour 30 minutes.
  8. Place the veal shanks, sauce and vegetables in plates. Garnish each portion with arugula and parmesan.

 

Photo credit: Pratico-Pratiques