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Osso Buco With Le Gré des Champs

Osso Buco With Le Gré des Champs

6 portions


  • 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


  • 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


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  • 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.


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


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

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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