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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 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
  • 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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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