Braised Veal Rib Roast, Osso Buco Style | Quebec veal

Ingredients

• 1 Quebec Veal rib roast weighting about 900 g (2 lb) and 2 in (5 cm) thick
• 30 ml (2 tbsp) olive oil
• 1 (50 g) onion, finely chopped
• 1 (50 g) stalk celery, finely chopped
• 1 (50 g) carrot, finely chopped
• 1 (5 g) clove garlic, finely chopped
• Salt and pepper to taste
• 350 ml (1 1/2 cup) Prepared Concentrated 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
• Rind of 1 lemon (10 g)