Classic Osso Buco of Veal

Ingredients

• 4 (approx. 1 kg/2 lb) Quebec Veal shanks
• 60 ml (1/4 cup) flour
• 10 ml (2 tsp) dried thyme
• 10 ml (2 tsp) dried oregano
• 45 ml (3 tbsp) olive oil
• 1 onion, chopped
• 3 large carrots, coined
• 250 ml (1 cup) white wine*
• 375 ml (1 1/2 cup) prepared concentrated veal stock or beef bouillon
• 1 can (398 ml/14 oz) tomato sauce
• 10 ml (2 tsp) fennel seeds
• 2 Italian tomatoes, diced
• 125 ml (1/2 cup) fresh parsley, chopped
• 1 garlic clove, chopped
• Zest of one lemon and one orange
• Salt and pepper to taste

*You can replace white wine with:

• 180 ml (3/4 cup) veal stock or chicken broth
• 45 ml (3 tbsp) white wine vinegar
• 5 ml (1 tsp) sugar

Preparation

1. In a shallow dish, mix flour, thyme and oregano. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
2. In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, veal stock or beef bouillon, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 1 hour 30 minutes or until meat is tender. Add tomatoes, parsley, garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
3. Serve with linguini and broccoli florets.