Quebec Grain-Fed Veal Shanks à la Parra

Type of cut: shanks (osso buco)

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Cooking: 1 hour 45 minutes

Cooking method: braising




  • 1 1/2 kg (3 lb) Quebec Grain-Fed Veal shank
  • 30 ml (2 tbsp) oil
  • 1/2 red onion, in medium slices
  • 4 cloves of garlic, chopped
  • 4 red tomatoes, diced
  • 500 ml (2 cups) white wine
  • 150 ml (2/3 cup) brown stock
  • 15 ml (1 tbsp) Provencal herbs


  1. Preheat oven to 180°C (350°F). Sear the grain-fed veal shanks on both sides in oil and transfer to deep oven-proof casserole dish.
  2. In a saucepan, sauté the onion and garlic until lightly browned and add diced tomatoes. Simmer for 2 minutes. Add white wine, brown stock and Provencal herbs and simmer for 5 minutes. Pour sauce over shanks, cover and bake for 1 hour 30 minutes.
  3. Remove from oven. Transfer the shanks to a plate and pour sauce into a saucepan. Simmer and reduce to desired consistency.
  4. Serve shanks on buttered pasta with the sauce.

Wine pairing

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

Recipe provided by Frédéric Brodeur, Chez Parra.