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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 for2 h15 or until meat is tender.
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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 Salt and pepper to taste 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

Ingredients

Imprimer ma sélection
  • 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

  • Salt and pepper to taste
  • 3 cups
    (750 mL)
    veal brown stock
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.

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