- 6 slices Quebec Milk-Fed Veal shank
Veal meat balls:
- Butter (sufficient quantity)
- 1/2 yellow onion, finely chopped
- 1 small garlic clove, chopped
- 500 g (1 lb) ground Quebec Milk-Fed Veal
- 1/2 egg, beaten
- 65 ml (1/4 cup) bread crumbs
- 5 ml (1 tsp) coarse salt
- 5 ml (1 tsp) ground pepper
- Oil (as needed)
- 2 litres (8 cups) Prepared Concentrated Veal Stock or chicken broth
- 250 ml (1 cup) roasted flour
- 5 ml (1 tsp) ground allspice
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- Put the milk-fed veal shanks in a large pan and cook in oven for about 20 minutes on each side, or until brown.
- Meanwhile, prepare the veal meat balls and the sauce.
- When both sides of the shanks are brown, add the sauce and cover with aluminium foil. Lower the oven temperature to 300°F (150°C) and return the pan to the oven for about 2 hours.
- Check the cooking from time to time, turning the shanks over.
- One-half hour before the shanks are fully cooked, raise the oven temperature again to 350°F (175°C), add the veal balls and simmer for about 30 minutes.
Veal meat balls:
- In a skillet, melt the butter and sweat the onion and garlic. Allow to cool and set aside.
- In a bowl, mix together the ground milk-fed veal, egg, breadcrumbs, salt, pepper, and the onion and garlic that has been set aside.
- Shape the ground veal into small balls of 15 g (1 tablespoon). This will give about 25 to 30 meat balls.
- Put the milk-fed veal balls on a lightly oiled cookie sheet or parchment paper and cook in oven at 350°F (175°C) until golden brown.
- In a pot, bring the veal stock to a boil and add the roasted flour, stirring frequently with a whisk.
- Add the allspice and season to taste.
Recipe provided by Alain Fortier, chef and training consultant for
Quebec Milk-Fed Veal.