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Classic Osso Buco of Milk-Fed Veal https://www.metro.ca/userfiles/image/recipes/osso-buco-classique-de-veau-de-lait-10411.jpg PT30M PT1H45M PT2H15M
In a shallow dish, mix flour, thyme and oregano.Gently pat milk-fed veal shanks dry with a paper towel.Dredge shanks in seasoned flour mixture and shake off any excess flour.In a large saucepan, heat oil over high heat.Brown milk-fed veal shanks for 5 minutes or until golden on all sides.Add onion and carrots.Cook while stirring for 2 minutes.Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well.Bring to a boil and reduce heat to low.Let simmer uncovered for 5 minutes.Cover and let simmer for 1.5 hours or until meat is tender.Add tomatoes, parsley, garlic, lemon and orange zest.Salt and pepper to taste. Stir gently.Serve with linguini and broccoli florets.
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1/4 cup (60 mL) flour 2 tsp. (10 mL) dried thyme 2 tsp. (10 mL) dried oregano 2 lb (1 kg) milk-fed veal shank (about 4) 3 Tbsp. (45 mL) olive oil 1 onion, chopped 3 large carrot, coined 1 cup (250 mL) white wine 1 1/2 cup (375 mL) beef bouillon or veal stock 14 oz (398 mL) tomato sauce 2 tsp. (10 mL) fennel seeds 2 italian tomatoes, diced 1/2 cup (125 mL) fresh parsley, chopped 1 garlic clove, chopped zest of one lemon and one orange salt and pepper to taste
Classic Osso Buco of Milk-Fed Veal

Classic Osso Buco of Milk-Fed Veal

Rate this recipe
3 Votes
4
servings
0:30
Preparation
1:45
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    flour
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  • 2 tsp.
    (10 mL)
    dried thyme
  • 2 tsp.
    (10 mL)
    dried oregano
  • 2 lb
    (1 kg)
    milk-fed veal shank (about 4)
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1
    onion, chopped
  • 3
    large carrot, coined
  • 1 cup
    (250 mL)
    white wine
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    STONELEIGH SAUVIGNON WHITE WINE

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    BLU GIOVELLO PROSECCO SPARKLING WINE

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  • 1 1/2 cup
    (375 mL)
    beef bouillon or veal stock
  • 14 oz
    (398 mL)
    tomato sauce
  • 2 tsp.
    (10 mL)
    fennel seeds
  • 2
    italian tomatoes, diced
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  • 1/2 cup
    (125 mL)
    fresh parsley, chopped
  • 1
    garlic clove, chopped

  • zest of one lemon and one orange

  • salt and pepper to taste
Imprimer ma sélection

Preparation

In a shallow dish, mix flour, thyme and oregano.

Gently pat milk-fed veal shanks dry with a paper towel.

Dredge shanks in seasoned flour mixture and shake off any excess flour.

In a large saucepan, heat oil over high heat.

Brown milk-fed veal shanks for 5 minutes or until golden on all sides.

Add onion and carrots.

Cook while stirring for 2 minutes.

Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well.

Bring to a boil and reduce heat to low.

Let simmer uncovered for 5 minutes.

Cover and let simmer for 1.5 hours or until meat is tender.

Add tomatoes, parsley, garlic, lemon and orange zest.

Salt and pepper to taste. Stir gently.

Serve with linguini and broccoli florets.

Source : Veau de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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