Quebec Grain-Fed Veal Shanks in Brik Pastry, Le Sœur Angèle Cheese and Ice Cider Sauce (Crémant de Glace du Verger Du Minot)

Type of cut: shanks (osso buco)

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 2 hours 30 minutes

Cooking method: simmering




  • 45 ml (3 tbsp) olive oil
  • 4 Quebec Grain-Fed Veal shanks
  • Salt and freshly ground pepper
  • 1 yellow onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 60 ml (1/4 cup) red wine
  • 750 ml (3 cups) beef bouillon
Leek mixture
  • 15 ml (1 tbsp) butter
  • 1 medium leek, finely chopped
  • 80 ml (1/3 cup) ice cider (Crémant de glace, Verger Du Minot)
  • One half Le Sœur Angèle cheese, cubed
  • 15 ml (1 tbsp) butter
  • 1 apple, peeled and diced
  • 80 ml (1/3 cup) ice cider (Crémant de glace, Verger Du Minot)
  • 4 brik pastry leaves
  • 1 egg white
  • 15 ml (1 tbsp) butter
  • 375 ml (1 1/2 cups) demi-glace sauce



  1. Preheat oven to 135°C (275°F).
  2. Heat the olive oil in a casserole and sear the shanks on all sides. Salt and pepper to taste. Add the onion, carrot, thyme and bay leaf, then sweat the vegetables. Deglaze the pan with red wine and reduce. Add the beef bouillon, bring to a boil and adjust the seasoning, if necessary. Cover, transfer to the oven and cook for 2 hours 30 minutes, basting the shanks from time to time.
  3. Remove the shanks and strain the gravy through a Chinoise. Return the gravy to the casserole, reduce and set aside.
  4. Shred the meat from the veal shanks and set aside.
  5. To prepare the leek mixture, add the butter to a skillet and sweat the leek. Deglaze the pan with the ice cider and reduce, then add the cheese. Stir until the cheese has melted. Set aside.
  6. To prepare the sauce, add the butter to a skillet and sauté the apple. Deglaze the pan with the ice cider, reduce, then add 1 cup of the gravy. Leave to simmer for 10 minutes over low heat, then sieve through a Chinoise. Adjust the seasoning, if necessary.
  7. Lay the brik pastry leaves on a flat surface, spoon some of the leek mixture and meat in the centre of each leaf, then roll to form a sausage. Brush the pastry with egg white to seal.
  8. Heat 15 ml (1 tbsp) of butter in a skillet and sear the rolls on all sides. Put the skillet in the oven for a few minutes if the meat is not hot enough in the middle.
  9. Cut the rolls into three equal wedges. Pour the sauce onto the plates and place the rolls on top of the sauce.
  10. Serve with a puree of celeriac.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011

Recipe provided by Julien Lahourde.