Serves 4

Ingredients
– 8 bison osso buco of about 200 gr
– 40 g flour
– 200 g finely cubed carrots, Ferme Aux Petits Oignons
– 120 g minced onion
– 10 g  herbes de Provence.
– 4 garlic cloves, chopped, Ferme À Fleur de Champs
– 2 decilitres white wine
– 1.5 litres thickened brown stock
– 300 g tomato sauce, Ferme La Récolte de la Rouge
– 1/2 litre water
– 3 oranges, juice and zest
– vegetable oil
– salt

In an ovenproof pan, sauté the 8 osso buco in the vegetable oil. Remove from pan, season and flour.

In the same pan, sauté the carrots and onions without allowing them to brown. Deglaze with the white wine and reduce. Add the veal stock, tomato sauce, water, orange juice, garlic and the herbes de Provence.

Check the seasoning, bearing in mind that the sauce will reduce further. Add the osso buco and cook, covered, in a 220 degrees Celsius oven for about 1.5 hours.

If osso buco are cooked, remove from pan, pour off sauce, mix it and add the orange zest.

Coat your osso buco with the sauce and serve with a puree of potatoes and pumpkin.

Desired pairing : Full-bodied, woody red wine.

– France, Languedoc Roussillon, Domaine Bordes, La Plage, syrah and Carignan, vieille vigne de plus de 100 ans(old vines: more than 100 years old), scents of plums, herbes de Provence, $37.44, Agence Boutique Gastronomy  819 425-5233 chevaldejade.com.

– Québec, Lanoraie, Vignoble Carone, Bin 33, Frontenac, barrel-aged, dry, fruity. Available at SAQ $17.30.