Maple teriyaki veal osso buco

Grain Fed veal, Milk Fed Veal
Veal Shanks
20 min Preparation
2H Cooking
4 Portions

Ingredients

  • 1.1 kg (4-6) Fontaine Family veal shanks
  • 125 ml (1/2 cup) all-purpose flour
  • 30 ml (2 tbsp) vegetable oil or butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 340 ml (2 1/3 cups + 2 tsp) teriyaki sauce
  • 125 ml (1/2 cup) ketchup
  • 125 ml (1/2 cup) soy sauce
  • 90 ml (6 tbsp) apple cider vinegar
  • 2 cans (796 ml) diced tomatoes
  • 250 ml (1 cup) maple syrup

Preparation

  1. Dredge the veal shanks in flour.
  2. Preheat a heavy bottomed pot over medium-high heat.
  3. Brown veal shanks in oil or butter for 2 minutes on each side.
  4. Remove shanks from pot and set aside.
  5. Add onion and garlic and sauté for one minute. Add diced tomatoes, teriyaki sauce, ketchup, soy sauce, cider vinegar and maple syrup.
  6. Bring to a boil.
  7. Reduce heat to medium-low, add shanks and close pan with lid and cook for 1 hour and 30 minutes or until meat is fork tender.

Side dishes

Serve with sliced red cabbage and a parsley and lemon garnish (1/2 bunch of chopped parsley + the zest of half a lemon).

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