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Braised Veal Rib Roast, Osso Buco-Style

Prep Time:
15 mins.
Cook Time:
Depends on method


  • 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


Slow Cooker/Crock Pot
  1. Set the crock pot on “high”.
  2. Season the roast with salt and pepper. Heat the oil in a skillet on high and brown the roast, vegetables and garlic.
  3. Place the vegetables in the bottom of the crock pot and put the roast on top.
  4. 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.
  5. 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°.
  1. Preheat the oven to 350°
  2. 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.
  3. Roast in the oven for 30 minutes uncovered.
  4. In a saucepan, bring to a boil the liquid mixture (veal stock, demi-glaze sauce, white wine, tomato paste, and lemon rind).
  5. 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°.
  6. Remove the roast from the oven and serve.

Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal