Veal Osso Buco | Quebec Veal

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