Milanese-Style Veal Osso Buco

Ingredients

• 4 Quebec Veal shanks of approximately 4 cm (1 1/2 in.) thick
• Salt and pepper to taste
• 60 ml (1/4 cup) flour
• 15 ml (1 tbsp) butter
• 2 onions thinly sliced
• 2 diced carrots
• 1 celery stick thinly sliced
• 15 ml (1 tbsp) chopped garlic
• 160 ml (2/3 cup) white wine or chicken both
• 3 diced Italian tomatoes
• 60 ml (1/4 cup) tomato paste
• 375 (1 1/2 cup) Prepared Concentrated Veal Stock
• 2 laurel leaves
• 1 sprig of thyme

For the gremolata

• Zest of a lemon
• 80 ml (1/3 cup) chopped fresh parsley
• 15 ml (1 tbsp) chopped garlic

Preparation

1. Preheat oven to 175^°C (350^°F).
2. Salt and pepper the veal shanks and sprinkle with flour. Shake to remove the excess flour.
3. In a large frying pan, melt the butter on medium. Brown the shanks for 2 to 3 minutes on each side and place in a cooking dish.
4. In the same frying pan, cook the onions, carrots and celery for 2 to 3 minutes.
5. Add garlic and continue cooking for 1 minute.
6. Add the white wine and simmer until the liquid is reduced by half.
7. Add the tomatoes, tomato paste, veal stock, laurel leaves and thyme. Mix and bring to a boil.
8. Pour the tomato preparation into the cooking dish. Cover and cook in the oven for approximately 2 hours.
9. In a bowl, mix the lemon zest with the parsley and garlic.
10. At the time of serving, garnish the shanks with gremolata.

Photo credit: Pratico-Pratiques