Osso bucco of Quebec milk-fed veal

Osso bucco of Quebec milk-fed veal

-2.5 kg box (8 to 10 units frozen and vacuum sealed)

Our premium milk-fed veal shanks are locally sourced and packed with essential nutrients to support a healthy immune system and blood. You can prepare them any way you like, but traditional Italian osso bucco, which involves braising veal shanks in a rich wine and vegetable sauce, is often the signature dish of this cut, and with good reason. !

The term osso bucco roughly translates to "hole in the bone" and refers to the marrow hole in the veal shank. This traditional Italian dish is cooked using a slow cooking method until the meat is so tender that it falls off the bone and renders the bone marrow. The savory bone marrow coats everything with its rich aroma and becomes the ultimate star of the entire dish. It is usually braised with a medley of vegetables such as tomatoes, carrots, celery and onions as well as white wine and seasoned chicken or veal broth. As it cooks, you get a thick, hearty sauce full of big chunks of deliciousness. We also add thyme, rosemary and a bay leaf to enhance the delicious flavors of this truly incredible Italian recipe.

For the classic osso bucco experience, finish your dish with a simple condiment called gremolada (or gremolata) which is basically a mixture of parsley, lemon zest and garlic. Osso bucco is typically served with saffron risotto (Risotto Alla Milanese), but also tastes great with creamy polenta, mashed potatoes or cauliflower puree. The finishing touch to this glorious dish will be a good, powerful red wine.

Each box contains 2.5 kg of fresh frozen single servings of osso bucco for an approximate total of 8 to 10 servings per box.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. 

Baking: Preheat oven to 325 °F . In an oiled pan, sear for 1 to 2 minutes per side. Then bake for about 45 minutes.

Before cooking: it is recommended that the meat be at room temperature