Veal Blade Roast, Osso Buco Style | Quebec veal

Ingredients

• 1 Quebec Veal blade roast, approximately 900 g (2 lb) and 5 cm (2 in.) thick
• 30 ml (2 tbsp) olive oil
• 1 (50 g) onion, finely chopped
• 1 (50 g) celery stick, finely chopped
• 1 (50 g) carrot, finely chopped
• 1 (5 g) clove of garlic, finely chopped
• Salt and pepper to taste
• 350 ml (1 1/2 cup) veal stock
• 350 ml (1 1/2 cup) demi-glace sauce
• 125 ml (1/2 cup) dry white wine or chicken broth
• 75 ml (1/2 can) tomato paste
• Zest of 1 lemon (10 g)