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
- Dredge the veal shanks in flour.
- Preheat a heavy bottomed pot over medium-high heat.
- Brown veal shanks in oil or butter for 2 minutes on each side.
- Remove shanks from pot and set aside.
- Add onion and garlic and sauté for one minute. Add diced tomatoes, teriyaki sauce, ketchup, soy sauce, cider vinegar and maple syrup.
- Bring to a boil.
- 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).