**** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shanks Cross Cut (Osso Bucco), 2″ Thickness, Bone In, Canada: 3 Each, 10 Pound Case (30 Pounds), Average $10.57 per Pound ****

$317.00$352.80

Available on backorder

  • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
  • $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
  • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

  • *** Special Order ***: Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 3 Each, 10 Pound Case (30 Pounds) @ Average $10.57 per Pound ~ $317.00
  • *** Average Price per Pound Reduced from $11.76 to $10.57 ****
  • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
  • Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
  • Le Quebecois® Is the 1st Veal Program to Combine USDA Approved All Natural Status, Humane Animal Husbandry, Full Traceability, & Sustainable Farming Practices:
  • The Monteregie Region of Quebec is Located in the Foothills Agricultural Area of Quebec, which Produces the Finest Quality of Veal ever Consumed
  • The Young Calves are Quebec Certified Grain Fed: Corn & Whole Grains, Milk, No Antibiotics, No Artificial Hormones, No Ruminant Proteins, & Unlimited Fresh Water
  • Their Canadian Farmers Follow the European Model of The 5 Freedoms: Freedom from Hunger & Thirst; Discomfort; Pain, Injury, & Disease; To Express Normal Behaviour; & Freedom from Fear & Distress
  • Cooking Method: Skillet- Dry Heat & Cooking Instructions:
  • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
  • *** DO NOT OVERCOOK ***
  • *** VEAL IS EXTREMELY TENDER, DO NOT TRIM FAT ***
  • Room Temperature 30 Minutes & Heat 1 Tablespoon Extra Virgin Olive or Grapeseed Oil in Stock Pot on Medium Heat until Hot
  • Brown Hind Shanks in Pan on Stove, Turning Occasionally & Adding Oil as Needed
  • Remove Shanks from Pan & Season with Salt/ Pepper, as Desired
  • Add Carrots, Celery, Onions to Stock Pot & Stir 5 Minutes or Vegetables are Quite Tender
  • Braise 2 – 4 Hours or until Browned Bits Attached to Stock Pot are Dissolved
  • Continue to Cook 5 – 8 Minutes or until Most of Liquid has Evaporated
  • Stirring occasionally, Adding Diced Tomatoes & Coconut Juice
  • Return Shanks to Stock Pot Bring to a Rolling Boil & Reduce Heat, Simmer 1 – 2 hours
  • Heat until Fork-Tender to Internal Temperature of 145° F, Medium Rare or Desired Doneness
  • Remove Veal Shanks, Drain in Colander, Transfer to Platter, & Pat Dry with Paper Towels
  • Sprinkle with Basil, Marjoram, Oregano, & Rosemary
  • Keep Warm under Wrapped Foil for 5 Minutes for Tenderness Enjoyment
  • Remove Foil & Serve Osso Bucco with Marinara Sauce over Saffron Risotto or Ziti Pasta
  • Cut Cross Shanks at 45° Angle for Incredible Juiciness
SKU: 5995 Categories: , , , ,

Shop By Department

**** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shanks Cross Cut (Osso Bucco), 2" Thickness, Bone In, Canada: 3 Each, 10 Pound Case (30 Pounds), Average $10.57 per Pound ****

$317.00$352.80

Add to Cart