Type of cut: shanks
Yield: 4 servings
Degree of difficulty: easy
Preparation: 30 minutes
Cooking: 1 hour 45 minutes
Cooking method: simmering
Each recipe has a story!
It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…
Osso buco is a dish originating from Milan, Italy, and dates back to the 18th century. The name of this dish translates in English to “bone with a hole”. It is made with a veal shank cooked with its marrow. The classical osso buco recipe has evolved over the years. The recipe using veal shank, tomatoes, white wine and herbs is said to have appeared in Henri Paul Pellaprat’s book “Art culinaire moderne”. Osso buco can be served with risotto or fresh pasta. We are presenting here our classic version.*
- 60 ml (1/4 cup) flour
- 10 ml (2 tsp) dried thyme
- 10 ml (2 tsp) dried oregano
- 4 (approx. 1 kg/2 lb) Quebec Grain-Fed Veal shanks
- 45 ml (3 tbsp) olive oil
- 1 onion, chopped
- 3 large carrots, coined
- 250 ml (1 cup) white wine
- 375 ml (1 1/2 cup) prepared concentrated veal stock or beef bouillon
- 1 can (398 ml/14 oz) tomato sauce
- 10 ml (2 tsp) fennel seeds
- 2 Italian tomatoes, diced
- 125 ml (1/2 cup) fresh parsley, chopped
- 1 garlic clove, chopped
- Zest of one lemon and one orange
- Salt and pepper to taste
- In a shallow dish, mix flour, thyme and oregano. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
- In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, veal stock or beef bouillon, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 1 hour 30 minutes or until meat is tender. Add tomatoes, parsley, garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
- Serve with linguini and broccoli florets.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.