Veal Osso Buco

Ingredients

• 4 to 6 Quebec Veal shanks
• 60 ml (1/4 cup) flour
• 10 ml (2 tsp) olive oil
• 1 onion, cut into 1/4 inch cubes
• 1 clove garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, cut into 1/4 inch cubes
• 150 ml (3/4 cup) Prepared Concentrated Veal Stock
• 150 ml (3/4 cup) demi-glace sauce
• 50 ml (1/4 cup) lively, fruit-flavoured white wine ou chicken broth
• 25 ml (1/8 cup) tomato paste
• Salt and pepper to taste
• Zest from 1/2 lemon

Preparation

1. Preheat the oven to 150°C (300°F).
2. Gently pat veal shanks dry with a paper towel. Dredge shanks in flour and shake off any excess flour.
3. In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion, garlic, carrot and celery. Cook while stirring for 2 minutes.
4. Add veal stock, demi-glaze sauce, white wine and tomato paste. Season with salt and pepper to taste. Mix well. Bring to a boil, cover and cook in the oven at 150°C (300°F) for about 3 hours or until internal temperature reaches 71 to 74°C (160 to 165°F) depending on the thickness of the shanks.
5. Decorate with the lemon zest and serve with rice and snow peas.