**** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Cross Cut Hind Shanks (Osso Bucco), 2″ Thickness, Canada, Bone In: 10 Pound Case, Average $11.00 per Pound ****
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$110.00$117.60
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 10 Pound Case @ Average $11.00 per Pound ~ $110.00
- *** Average Price per Pound Reduced from $11.76 to $11.00 ****
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
- 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 an 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
