Osso Buco Moulin Rouge with Allégro Soft ripened cheese


6 ounces (170g) Allégro Soft ripened cheese
8 shins of veal
1 tsp (5mL) salt
1/2 tsp (2.5mL) pepper
1/4 cup (60mL) flour
3 tbsp (45mL) olive oil
1 cup (250mL) onion, finely chopped
2 tbsp (30mL) garlic, minced
1/2 cup (125mL) green olives, pitted and sliced in halves
4 tomatoes, peeled and crushed (approx. 2 cups)
1 tbsp (15mL) capers
2 tsp (10mL) fresh rosemary, finely chopped
1 cup (250mL) white wine
2 cups (500mL) chicken broth


Preheat oven to 400 °F (200°C). Sprinkle veal with salt and pepper, then dredge with flour.
Heat oil in a casserole and brown meat 2 minutes on each side. Add onions, garlic, and olives and sauté 2 minutes. Add tomatoes, capers, rosemary and white wine; simmer uncovered for 5 minutes. Add chicken broth, cover and bake 90 minutes.
Lay a slice of Allégro Soft ripened cheese over each shin and broil to brown the cheese.
Serve with polenta and gremolata (mixture of minced parsley and garlic, and lemon rind).
Preparation time: 15 to 20 minutes
Cooking time: 1 hour 40 minutes
Servings: 8