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Braised veal cheeks with mushroom and Parmesan
Braised veal cheeks with mushroom and Parmesan

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Braised veal cheeks with mushroom and Parmesan

Preparation 15 minutes
Cooking time 2 hours
Servings 4


  • 30 ml (2 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • 1 kg (2 lb) milk-fed veal cheeks, cleaned (ask your butcher)
  • Salt and freshly ground black pepper
  • 2 medium onions, cut into 2 to 3 cm (1 in.) dice
  • 250 ml (1 cup) carrots, peeled and cut into 2 to 3 cm (1 in.) chunks
  • 4 garlic cloves, peeled
  • 500 ml (2 cups) red wine
  • 300 ml (1 1/4 cups) veal stock
  • 5 ml (1 tsp) whole black peppercorns
  • 2 to 3 sprigs of fresh thyme
  • 1 bay leaf
  • 750 ml (3 cups) oyster mushrooms, sliced into strips 
  • 60 ml (1/4 cup) Parmesan shavings 


  1. Preheat the oven to 150°C (300°F).
  2. In a skillet, heat half of the oil and butter over medium-high heat.
  3. Season the veal cheeks with salt and pepper.
  4. Sear on both sides and place in a casserole. Remove excess fat.
  5. Brown the onion, carrot and garlic for about 2 minutes.
  6. Add the vegetables to the casserole.
  7. Deglaze the skillet with the wine and pour into the casserole.
  8. Add the veal stock, peppercorns, thyme and bay leaf.
  9. Bring to a boil.
  10. Cover and cook in the oven for about 2 hours or until the meat is tender.
  11. In a skillet, heat the rest of the oil and butter over medium-high heat.
  12. Sauté the oyster mushrooms.
  13. Set aside.
  14. Once the veal cheeks are cooked, remove from the casserole.
  15. Strain the liquid and put it back in the casserole to reduce to sauce consistency.
  16. Add the mushrooms and cheeks, and reheat.
  17. Divide between serving plates.
  18. Garnish with Parmesan shavings.
  19. Serve with mashed potatoes and glazed carrots.
Availability in stores