Osso Buco A'la Milanese

• 1/2 kg veal shank
• 1 demi glace
• 1 beef stock
• 1 rosemary
• 1 thyme
• 1 matignon (carrots, leeks, celery and onion)
• 1 fresh basil
• 15 grams butter
• 1 olive oil
• 1 mustard
• 1 salt and pepper ( to taste )

1. truss veal shank.
2. marinate with mustard, olive oil, rosemary, thyme, salt and pepper for 20 mins.
3. on a sauce pan, sear fry marinated veal shank (no oil needed, make sure pan is very hot before adding veal shank).
4. set aside.
5. on a stock pot, saute matignon (finely chopped carrots, celery, leeks and onion) until onions are translucent.
6. add veal shank on the stock pot.
7. pour beef stock until meat is fully covered.
8. reduce until syrupy.
9. (add beef stock as often as needed until veal shank is tender)
10. add demi glace.
11. reduce again until syrupy.
12. serve hot.
13. serve immediately.

veal shank, demi glace, beef, rosemary, thyme, carrots, fresh basil, butter, olive oil, mustard, salt

Taken from cookpad.com/us/recipes/352493-osso-buco-ala-milanese (may not work)