Veal Osso Buco en papillote | Quebec Veal
Cut two sheets of tinfoil large enough to close well over the shanks. Place the vegetables on the tinfoil, arrange the veal shanks on the bed of vegetables and partially close the foil packet. Mix...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 4 to 6 Quebec Veal shanks
- 1 celery stalk, cut into 1/4 inch pieces
- 1 medium carrot, grated
- 1 onion, cut into 1/4 inch pieces
- 1 clove garlic, finely chopped
- Zest from 1/2 lemon
- 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 or chicken broth
- 10 ml (2 tsp) olive oil
- 25 ml (1/8 cup) tomato paste
- Salt and pepper, to taste
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