Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Quebec veal Osso Buco, cajun style https://www.metro.ca/userfiles/image/recipes/osso-buco-veau-cajun-5078.jpg PT15M PT2H15M PT2H30M
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.
4
1/2 tsp. (2 mL) black pepper 1/2 tsp. (2 mL) paprika 1/2 tsp. (2 mL) Cayenne 1 tsp. (5 mL) basil 1/2 tsp. (2 mL) thyme 1/2 cup (125 mL) flour 2 lb (1 kg) 4 veal shanks, cut into 1 in. (2.5 cm) thick slices 3 Tbsp. (45 mL) butter 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 3 cups (750 mL) veal brown stock
Quebec veal Osso Buco,  cajun style

Quebec veal Osso Buco, cajun style

Rate this recipe
8 Votes
4
servings
0:15
Preparation
2:15
COOKING
2:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 tsp.
    (2 mL)
    black pepper
  • 1/2 tsp.
    (2 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    Cayenne
    You might like:

    Flyer Deal  (1)
    WATERVIEW MARKET SHRIMP & SAUCE OR TACOS

    WATERVIEW MARKET SHRIMP & SAUCE OR TACOS

    $7.99 ea.

    FROZEN, 300 - 480 g SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    basil
  • 1/2 tsp.
    (2 mL)
    thyme
  • 1/2 cup
    (125 mL)
    flour
  • 2 lb
    (1 kg)
    4 veal shanks, cut into 1 in. (2.5 cm) thick slices
  • 3 Tbsp.
    (45 mL)
    butter
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    $1.99 ea.

    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chopped onion
  • 1/4 cup
    (60 mL)
    diced green pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK, PRODUCT OF ONTARIO

  • 2
    celery stalks,diced
  • 3
    garlic cloves, blanched, peeled and pureed
  • 3 cups
    (750 mL)
    veal brown stock
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    CLASSICO PASTA SAUCE

    CLASSICO PASTA SAUCE

    $1.99 ea.

    218 - 650 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

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

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.

Error

Sorry, an error has occurred. Please refresh the page.