Veal Osso Buco with Gremolata | Quebec Veal

Ingredients

• 4 to 6 slices of Quebec Veal shank (according to size)
• Olive oil in sufficient quantity
• Salt and pepper to taste
• 250 ml (1 cup) diced onions
• 250 ml (1 cup) diced carrots
• 500 ml (2 cups) veal stock or chicken broth
• 10 ml (2 tsp) garlic, thinly sliced
• 250 ml (1 cup) dry white wine or chicken broth
• 500 ml (2 cups) crushed tomatoes with the juice
• 30 ml (2 tbsp) white roux (equal quantity of butter and cooked flour)
• Salt, pepper, Provence herbs or Italian fine herbs to taste
• 50 ml (1/4 cup) fresh parsley, finely chopped
• 30 ml (2 tbsp) grated lemon zest
• 15 ml (1 tbsp) garlic, finely chopped