Milanese-Style Veal Osso Buco | Quebec Veal
Preheat oven to 175°C (350°F). Salt and pepper the veal shanks and sprinkle with flour. Shake to remove the excess flour. In a large frying pan, melt the butter on medium. Brown the shanks for 2 to...
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 Quebec Veal shanks of approximately 4 cm (1 1/2 in.) thick
- Salt and pepper to taste
- 60 ml (1/4 cup) flour
- 15 ml (1 tbsp) butter
- 2 onions thinly sliced
- 2 diced carrots
- 1 celery stick thinly sliced
- 15 ml (1 tbsp) chopped garlic
- 160 ml (2/3 cup) white wine or chicken both
- 3 diced Italian tomatoes
- 60 ml (1/4 cup) tomato paste
- 375 (1 1/2 cup) Prepared Concentrated Veal Stock
- 2 laurel leaves
- 1 sprig of thyme
- Zest of a lemon
- 80 ml (1/3 cup) chopped fresh parsley
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