Veal Osso Buco Al Ragù Bianco

Ingredients

• 4 Quebec Veal shanks
• 125 ml (1/2 cup) flour
• 30 ml (2 tbsp) butter + 30 ml (2 tbsp)
• 30 ml (2 tbsp) olive oil + 30 ml (2 tbsp)
• 250 ml (1 cup) finely diced carrots
• 1 celery, chopped
• 1 onion, chopped
• 6 cloves garlic, chopped
• 4 sprigs fresh thyme
• 2.5 ml (1/2 tsp.) ground chili flakes
• 30 ml (2 tbsp) flour
• 250 ml (1 cup) dry white wine
• 625 ml (2 1/2 cups) chicken broth
• 1 parmesan rind
• 60 ml (1/4 cup) cooking cream
• Salt and freshly ground pepper
• Freshly grated Parmesan cheese

For the gremolata

• 150 ml (2/3 cup) chopped fresh parsley
• Zest and juice of one lemon
• 5 ml (1 tsp) olive oil
• Salt and freshly ground pepper

Preparation

1. Allow meat to temper for at least 25 minutes.
2. Coat shanks with flour (about 1/2 cup), then season generously with salt and pepper. Set aside.
3. In a casserole dish over medium-high heat with 30 ml (2 tbsp) butter and 30 ml (2 tbsp) olive oil, sear the veal on each side for about 1 minute, or until nicely browned. Remove and set aside.
4. In the same pot, add another 30 ml (2 tbsp) butter and olive oil, reduce heat to medium, then sauté carrots, celery, onion and garlic with thyme, salt and crushed chili flakes. Fry for 5 minutes, until vegetables are well browned.
5. Sprinkle with 30 ml (2 tbsp) flour, cook for a further minute while stirring, then deglaze with white wine, scraping up any juices from the bottom of the pan.
6. Stir in the chicken stock, add the Parmesan rind, then return the veal to the casserole.
7. Cover and cook for 1h30 at 180°C (350°F), stirring halfway through cooking.
8. Remove the casserole from the heat, then stir in the cream and half the gremolata. Mix well.
9. Serve over pasta, mashed potatoes or polenta, then garnish with freshly grated Parmesan and remaining gremolata.

Recipe from Folks and Forks.