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Quebec veal Osso Buco, cajun style
2013-08-06
https://www.metro.ca/userfiles/image/recipes/osso-buco-veau-cajun-5078.jpg
PT15M
PT2H15M
PT2H30M
Preheat oven to 300°F (150°C).In a bowl, combine herbs and spices.In another bowl, put half the flour. Blend in half of the seasoning mix and dredge shanks in the seasoned flour. Set aside.In a cast iron skillet, melt butter over medium heat.Add shanks and brown on all sides.Add onions, pepper, celery and puréed garlic.Salt and pepper, stir and cook for 5 minutes. Sprinkle remaining plain fl our over shanks and vegetables. Stir.Turn shanks and cook for 5 minutes.Add remaining seasoning mix.Stir in veal brown stock, salt and pepper, and bring to a boil.Cover, place in the oven and cook for2 h15 or until meat is tender.
4
Metro
3
8
5
1
1/2 tsp. (2 mL) black pepper
1/2 tsp. (2 mL) paprika
1/2 tsp. (2 mL) Cayenne
1 tsp. (5 mL) basil
1/2 tsp. (2 mL) thyme
1/2 cup (125 mL) flour
2 lb (1 kg) 4 veal shanks, cut into 1 in. (2.5 cm) thick slices
3 Tbsp. (45 mL) butter
1/2 cup (125 mL) chopped onion
1/4 cup (60 mL) diced green pepper
2 celery stalks,diced
3 garlic cloves, blanched, peeled and pureed
Salt and pepper to taste
3 cups (750 mL) veal brown stock
Quebec veal Osso Buco, cajun style
4
servings
0:15
Preparation
2:15
COOKING
2:30
TOTAL TIME
Ingredients
-
1/2 tsp.
(2 mL)black pepper
-
1/2 tsp.
(2 mL)paprika
-
1/2 tsp.
(2 mL)Cayenne
-
1 tsp.
(5 mL)basil
-
1/2 tsp.
(2 mL)thyme
-
1/2 cup
(125 mL)flour
-
2 lb
(1 kg)4 veal shanks, cut into 1 in. (2.5 cm) thick slices
-
3 Tbsp.
(45 mL)butter
-
1/2 cup
(125 mL)chopped onion
-
1/4 cup
(60 mL)diced green pepper
-
2
celery stalks,diced
-
3
garlic cloves, blanched, peeled and pureed
-
Salt and pepper to taste
-
3 cups
(750 mL)veal brown stock
Preparation
Preheat oven to 300°F (150°C).
In a bowl, combine herbs and spices.
In another bowl, put half the flour. Blend in half of the seasoning mix and dredge shanks in the seasoned flour. Set aside.
In a cast iron skillet, melt butter over medium heat.
Add shanks and brown on all sides.
Add onions, pepper, celery and puréed garlic.
Salt and pepper, stir and cook for 5 minutes. Sprinkle remaining plain fl our over shanks and vegetables. Stir.
Turn shanks and cook for 5 minutes.
Add remaining seasoning mix.
Stir in veal brown stock, salt and pepper, and bring to a boil.
Cover, place in the oven and cook for
2 h15 or until meat is tender.
Source :
Metro
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