Three Versions Shredded Veal Canapés | Quebec Veal

Ingredients

• 900 g (approximately 2 lb) Quebec Veal shoulder roast cut in large pieces
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 1 onion sliced
• 375 ml (1 1/2 cup) veal stock or chicken broth
• 125 ml (1/2 cup) white wine
• 2 garlic cloves, crushed
• 2 stems of fresh thyme
• 1/3 of the recipe of braised veal shoulder roast
• 60 ml (1/4 cup) braised veal shoulder roast broth
• 60 ml (1/4 cup) grated Parmesan
• 45 ml (3 tbsp) panko breadcrumbs
• 24 large mushrooms
• 15 ml (1 tbsp) butter
• 1/2 leek sliced
• 1 bread baguette cut into 24 slices
• 180 ml (3/4 cup) onion confit
• 200 g (approximately 1/2 lb) old cheddar cut into 24 slices
• 125 ml (1/2 cup) hoisin sauce
• 15 ml (1 tbsp) honey
• 24 leaves of Boston lettuce
• 15 ml (1 tbsp) sesame seeds roasted