Main Dish
VEAL CHUCK ROAST MILANESE, OSSO BUCCO STYLE
Ingredients
- 1 large veal whole chuck roast with bone
- Salt and pepper
- 30 ml (2 tbsp) olive oil
- ¼ cup of flour
- About 30 ml of olive oil, depending on the size of your pan
- 1 onion
- 1 French shallot
- 2-3 carrots
- 2-3 stalks of celery
- 2-3 Jerusalem artichokes (optional)
- 500ml Canton The Original broth 25% less salt
- 375ml (1 cup) of red wine
- 500ml (1 ½ cup) canned tomatoes
- 1 bay leaf
- Zest of half an orange
- Lemon zest
- A good handful of chopped fresh parsley
- 1 clove of chopped garlic
- Fresh pasta or polenta to accompany
Directions
- Season the veal chuck roast with salt and pepper and toss in the flour. Keep aside.
- Pour the oil into a large casserole dish and heat. Sear and caramelize chuck roast on both sides, then place on a plate.
- Zest the orange and lemon, combine the chopped parsley and the chopped garlic.
- Dice the carrots, onion, shallot, celery and Jerusalem artichokes (optional).
- In the casserole oil, add the vegetables and let them melt for a few minutes. Deglaze with red wine, let reduce by half.
- Add Canton L’Original broth, 25% less salt * and canned tomatoes.
- Place the chuck roast in the sauce.
- Add bay leaves, gremolata (orange, lemon zest, parsley and chopped garlic).
- Bring to the boil, cover and put in the oven at 325F (reduce to 300F if you see that the liquid is boiling too hard) for 2-3 hours.
- Take out the chuck roast, debone meat and put the pieces of meat back in the sauce.
- To serve with fettuccine (my favourite method!), Cook your fettuccine (fresh, ideally) half the time required, very ‘al dente’, keep a good ladle of cooking water and transfer the fettuccine to even the sauce with the ladle of pasta cooking water. Simmer for a few more minutes, until the pasta is done.
