Veal, like beef, is made from the meat of a cow. However, veal is made from adolescent cows, rather than fully-grown ones.


Brady's carries the finest-quality, milk-fed Ontario veal.

We regularly stock:

  • Cutlets (wiener schnitzel),
  • Ground veal,
  • Osso bucco (veal shanks),
  • Liver,
  • Rack chops, and,
  • Frozen, reduced veal stock (glace de veau).

If you are looking for something which is not on this list, we would be happy to bring it in for you!

Osso Bucco a la Milasese


An Italian favourite!


Janne Dean

6 Servings
Preparation time
30 minutes
Cooking time
1 hour, 30 minutes
Total time
2 hours
6 veal shank ((piece); about 2 inches in diameter)
1 cup white wine
4 tablespoons butter
1 cup beef broth
1⁄2 cup onion (finely chopped)
1 can plum tomatoes (28 oz (828 mL) can)
1⁄4 cup celery (finely chopped)
4 cloves garlic
1⁄4 cup carrot (finely chopped)
1 teaspoon basil
  black pepper (to taste)
  salt (to taste)
1 tablespoon lemon peel (chopped)
1⁄4 cup parsley (finely chopped)
  1. Combine 2 cloves garlic, lemon zest and parsley to make the gremolata
  2. Melt butter in large casserole dish and sauté vegetables for 10 minutes.
  3. Dredge veal in flour.
  4. Heat oil in skillet and brown veal on all sides in hot oil.
  5. Remove veal from pan and add to casserole.
  6. Remove excess fat from skillet and deglaze with white wine.
  7. Pour juices over veal.
  8. Add beef stock, tomatoes, garlic and basil to casserole dish.
  9. Cover and simmer for 1+1/2 hours or until it is tender.
  10. Remove veal and place on heated platter.
  11. Spoon off any visible fat from sauce.
  12. Taste and season with salt and pepper as desired.
  13. Pour sauce over shanks.
  14. If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.
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