Type of cut: shanks (osso buco)
Yield: 4 servings
Degree of difficulty: chef
Preparation: 15 minutes
Standing time: 1 hour
Cooking: 3 hours 30 minutes
Cooking method: braising
- 1 Quebec Grain-Fed Veal shank (hind leg)
- Coarse salt
- Olive oil
- 2 branches of fresh thyme
- 3 cloves
- 12 shallots
- 500 ml (2 cups) Riversalte or Samos Muscat wine
- Preheat oven to 160°C (325°F).
- Sprinkle the shank with coarse salt, and let it sit for 1 hour at room temperature. Coat the shallots with olive oil. Rinse and sponge dry the shank, then transfer it to a thick casserole dish. Add shallots, thyme and cloves. Pour 250 ml (1 cup) of wine over the shank. Cover and bake for 3 hours 30 minutes or until the meat comes easily away from the bone.
- Turn the shank once half-way through cooking, and add remaining wine a few minutes before the shank has finished cooking.
- Just before serving, scrape the juices that have accumulated on the walls of the casserole with a wooden spoon or spatula and a little cold water. Be careful not to add too much water, for you do not want to dilute the cooking juices.
- Serve with glacéed carrots and steamed spinach seasoned with butter and olive oil. The shank can be cooked longer if necessary at a lower temperature.