Aimer faire plaisir à ceux qu'on aime

Ingredients

• 6 slices of veal shanks
• 30 ml (2 tbsp.) flour
• 45 ml (3 tbsp.) butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 3 carrots, peeled and diced
• Salt and freshly ground pepper
• 250 ml (1 cup) red wine
• 500 ml (2 cups) chicken stock
• 60 ml (1/4 cup) honey
• 2 branches of fresh thyme

Preparation

Preheat oven to 325°F (170°C).

Flour the veal slices. Set aside.

In an oven-proof saucepan, brown the veal slices in butter on both sides. Add the onion, garlic and carrots, and continue cooking for a few minutes. Add salt and pepper.

Deglaze with the red wine, and add the remaining ingredients. Bring to a boil. Cover and bake for 1 hour 15 minutes. Uncover, and turn the veal slices. Continue baking for about 30 minutes or until it is fork tender. Baste frequently while baking uncovered. Adjust the seasonings.

Serve topped with gremolata and with pasta.

Gremolata

Ingredients

• 30 ml (2 tbsp.) orange zest
• 30 ml (2 tbsp.) lemon zest
• 60 ml (1/4 cup) Le Gré des Champs, grated
• 60 ml (1/4 cup) flat parsley, finely chopped

Preparation

In a bowl, mix all the ingredients together. Set aside.

Suggestion

You can freeze the osso buco; however, the gremolata must be prepared right before serving.