4 pieces Motpak Osso Buco (about 3lbs)
1/2 cup all-purpose flour
1/3 cup mild curry powder
2 tsp each sea salt and black pepper
3 tbsp vegetable oil
2 medium onions, diced
2 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
3 tbsp minced ginger
4 sprigs fresh thyme
3 tbsp tomato paste
1 can diced tomatoes (796ml/28 fl oz)
1 can unsweetened coconut milk (400ml)
2 cups low sodium chicken or beef broth
½ cup chopped fresh cilantro
4 thinly sliced green onion
2 limes, cut into wedges
Sea salt and black pepper to taste
Preheat the oven to 300F.
Whisk together flour, 1 tbsp curry powder, and 1tsp each salt and pepper. Dredge veal in seasoned
Flour, shaking off excess.
Heat oil in a large, dutch oven or deep skillet over medium high heat. Add veal to pan and sear until
Brown, about 5 minutes per side, working in batches if needed. Remove from the pan and set aside.
Add onion, carrot, celery, garlic, ginger and thyme to pan and cook, stirring frequently, until softened, about 8 minutes. Add remaining curry powder and cook until fragrant, about 3 minutes, stirring frequently.
Add tomato paste, diced tomatoes, coconut milk and chicken broth, stirring until smooth.
Add veal shanks to pan, and bring to a simmer. Remove from heat, cover skillet with a tight fitting lid or Foil, and transfer to the oven. Braise veal for 2.5-3 hours, or until veal is tender when pierced with a fork.
Remove thyme sprigs from the pan, and season to taste with salt and pepper. Serve over rice, roasted Potatoes or cauliflower rice, garnished with cilantro, green onion and lime wedges.
OPTIONAL: for a spicy dish, add diced chili pepper or cayenne pepper to pot with curry powder.
Remove from the oven, stir in cauliflower florets and frozen peas and return to the oven for 10 minutes to soften vegetables.
remove from oven, stir in 1 tsp of garam masala, or to taste
Recipe Source: Quebec certified Grain-fed veal
Osso Buco Naan Pizza (Recipe 2)– Using Veal “Left Overs”
Shredded veal shank (in sauce)
Mozzarella/Paneer and/or Asiago Cheeses
– shred veal shank.
– Top flatbread with garlic oil, a light layer of sauce from the veal, shredded veal shank,
– Add your favourite vegetables (onions, broccoli, sautéed mushrooms, diced potato, etc),
– Add mozzarella/paneer and/or asiago cheeses
– Top with cilantro and green onion.