Braised Veal Rib Roast, Osso Buco-Style
Servings:
5
5
Prep Time:
15 mins.
15 mins.
Cook Time:
Depends on method
Depends on method
Ingredients
- Veal rib roast (2 pounds), 2” thick
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, finely chopped
- Salt and pepper to taste
- 1 1/2 cups veal stock
- 1 1/2 cups demi-glaze sauce
- 1/2 cup dry white wine
- 1/2 6-oz. can tomato paste
- Rind of 1 lemon
Preparation
Slow Cooker/Crock Pot- Set the crock pot on “high”.
- Season the roast with salt and pepper. Heat the oil in a skillet on high and brown the roast, vegetables and garlic.
- Place the vegetables in the bottom of the crock pot and put the roast on top.
- Deglaze the skillet with the veal stock; add the demi-glaze sauce, white wine, tomato paste, and lemon rind. Bring to a boil and then pour into the crock pot.
- Cover and let it cook for 5 to 6 hours or until the meat gives way easily under pressure or the internal temperature reaches 195°.
- Preheat the oven to 350°
- Oil the bottom of an ovenproof dish, ideally cast iron, and then spread the onion, celery, carrot,and garlic to form a bed. Place the roast on the vegetable bed, and season it with salt and pepper.
- Roast in the oven for 30 minutes uncovered.
- In a saucepan, bring to a boil the liquid mixture (veal stock, demi-glaze sauce, white wine, tomato paste, and lemon rind).
- Turn the roast, add the sauce, cover and cook in the oven for another 1 1/2 hrs. until the meat separates with slight pressure or the internal temperature reaches 195°.
- Remove the roast from the oven and serve.
Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal