Quebec veal Osso Buco, cajun style

Quebec veal Osso Buco,  cajun style
  • 4 servings
  • 0:15 Preparation
  • 2:15 Cooking
  • 2:30 Total Time


Add all
  • 1/2 tsp.
    (2 mL)

    black pepper

  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)


  • 1 tsp.
    (5 mL)


  • 1/2 tsp.
    (2 mL)


  • 1/2 cup
    (125 mL)


  • 2 lb
    (1 kg)

    4 veal shanks, cut into 1 in. (2.5 cm) thick slices

  • 3 Tbsp.
    (45 mL)


  • 1/2 cup
    (125 mL)

    chopped onion

  • 1/4 cup
    (60 mL)

    diced green pepper

  • 2

    celery stalks,diced

  • 3

    garlic cloves, blanched, peeled and pureed

  • Salt and pepper to taste

  • 3 cups
    (750 mL)

    veal brown stock


Preheat oven to 300°F (150°C).

In a bowl, combine herbs and spices.

In another bowl, put half the flour. Blend in half of the seasoning mix and dredge shanks in the seasoned flour. Set aside.

In a cast iron skillet, melt butter over medium heat.

Add shanks and brown on all sides.

Add onions, pepper, celery and puréed garlic.

Salt and pepper, stir and cook for 5 minutes. Sprinkle remaining plain fl our over shanks and vegetables. Stir.

Turn shanks and cook for 5 minutes.

Add remaining seasoning mix.

Stir in veal brown stock, salt and pepper, and bring to a boil.

Cover, place in the oven and cook for

2 h15 or until meat is tender.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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