- 4 to 6 Quebec Milk-Fed Veal shanks
- 60 ml (1/4 cup) flour
- 10 ml (2 tsp) olive oil
- 1 onion, cut into 1/4 inch cubes
- 1 clove garlic, minced
- 1 medium carrot, grated
- 1 celery stalk, cut into 1/4 inch cubes
- 150 ml (3/4 cup) Prepared Concentrated Veal Stock
- 150 ml (3/4 cup) demi-glace sauce
- 50 ml (1/4 cup) lively, fruit-flavoured white wine
- 25 ml (1/8 cup) tomato paste
- Salt and pepper to taste
- Zest from 1/2 lemon
- Preheat the oven to 200°F (95°C).
- Gently pat milk-fed veal shanks dry with a paper towel. Dredge shanks in flour and shake off any excess flour.
- In a large saucepan, heat oil over high heat. Brown milk-fed veal shanks for 5 minutes or until golden on all sides. Add onion, garlic, carrot and celery. Cook while stirring for 2 minutes.
- Add veal stock, demi-glaze sauce, white wine and tomato paste. Season with salt and pepper to taste. Mix well. Bring to a boil, cover and cook in the oven at 200°F (95°C) for about 3 hours or until internal temperature reaches 160 to 165°F (71 to 74°C) depending on the thickness of the shanks.
- Decorate with the lemon zest and serve with rice and snow peas.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.