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) stout
• 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

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