Braised Veal Recipes

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LEMON BRAISED VEAL SHOULDER



Lemon Braised Veal Shoulder image

Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.

Provided by threeovens

Categories     Veal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F; season veal with pepper and half the salt.
  • Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
  • Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
  • Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
  • Transfer veal and vegetables to a serving platter and keep warm.
  • Strain pan juices into a heat proof bowl, skimming off and discarding fat.
  • Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
  • Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
  • Spoon sauce over veal or serve on the side.

BRAISED VEAL



Braised veal image

Provided by Andy Harris & Georgie Socratous

Categories     Jamie Magazine     Sunday lunch     Dinner Party     Beef     Mushroom     Stew

Time 3h

Yield 10

Number Of Ingredients 11

1 large knob of butter
olive oil
1 x 2 kg fillet of higher-welfare veal leg, tied with string
2 onions
2 cloves of garlic
400 g leeks
300 g baby carrots
2 fresh bay leaves
350 ml white wine
2 handfuls of mixed mushrooms
300 ml double cream

Steps:

  • Place a casserole pan on a medium heat and melt half the butter with a splash of oil. Season and brown the veal on all sides, then remove from pan and set aside.
  • Peel and finely slice the onions and garlic, then trim and cut the leeks into large chunks. Sauté in the same pan until soft but not coloured, then add the carrots and cook for a few minutes.
  • Make a space in the middle, and place in your veal, surrounded by the veg. Tuck the bay into the veal and pour in the wine and 100ml water.
  • Bring to the boil, then cover with a circle of greaseproof paper and simmer for 2 to 2 hours 30 minutes, till the veal is tender. Check the liquid level every 20 minutes or so, adding water as necessary.
  • When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the mushrooms and fry until they start to turn golden.
  • Season, and stir into the veal with the double cream. Bring back to the boil then simmer uncovered for 10 minutes, till reduced.
  • Transfer the veal to a board and slice. Serve with braised veg, buttered spätzli or noodles and cabbage gratin.

Nutrition Facts : Calories 439 calories, Fat 26.5 g fat, SaturatedFat 12.4 g saturated fat, Protein 35.9 g protein, Carbohydrate 8.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BRAISED VEAL SHANKS



Braised Veal Shanks image

Veal shanks turn meltingly tender when slowly braised in wine and vegetables. It's comfort food at its best.

Provided by Kathy Kingsley

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 16

4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic (finely chopped)
1 1/2 cups dry red or white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh rosemary sprigs for garnish (optional)​
Gremolata (optional)
2 tablespoons minced fresh parsley
1 tablespoon freshly grated lemon zest
1 teaspoon minced fresh garlic

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
  • Coat shanks with flour and shake off excess.
  • In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.
  • Brown shanks on tops and bottoms for 3 to 4 minutes on each side.
  • Remove shanks to a plate.
  • Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.
  • Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
  • Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
  • Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
  • Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
  • Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
  • Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

Nutrition Facts : Calories 666 kcal, Carbohydrate 10 g, Cholesterol 338 mg, Fiber 1 g, Protein 85 g, SaturatedFat 9 g, Sodium 458 mg, Sugar 2 g, Fat 25 g, ServingSize 4 veal shanks (4 to 6 servings), UnsaturatedFat 0 g

BRAISED VEAL BREAST



Braised Veal Breast image

Make and share this Braised Veal Breast recipe from Food.com.

Provided by ilovechocolate

Categories     Veal

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 lbs boneless breasts of veal
2 tablespoons canola oil
1 small onion, chopped
2 small carrots, peeled and chopped
2 celery ribs, chopped
2 -3 garlic cloves, peeled and minced
1 cup dry white wine
3 -4 cups chicken stock
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
salt
fresh ground black pepper

Steps:

  • Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
  • Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
  • Season the entire roll with salt and freshly ground black pepper.
  • Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
  • Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
  • Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
  • Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
  • Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
  • Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
  • Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
  • When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
  • Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
  • Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
  • Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
  • Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
  • Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
  • Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
  • Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
  • Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
  • Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
  • Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
  • Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
  • Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
  • Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
  • Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
  • Slice the veal into medallions and serve with the braising liquid and onions.
  • Wine Pairing Suggestion: Gavi

BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

Steps:

  • Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
  • Preheat oven to 325 degrees F.
  • Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
  • Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
For gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced

Steps:

  • Make shanks:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
  • Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
  • Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
  • Make gremolata:
  • Stir together parsley, grated zests, and garlic and sprinkle over shanks.

BRAISED VEAL WITH CARDAMOM-SPINACH PUREE



Braised Veal With Cardamom-Spinach Puree image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 10

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

Steps:

  • Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
  • Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
  • Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
  • Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1066 milligrams, Sugar 11 grams, TransFat 1 gram

BRAISED VEAL SHANK



Braised Veal Shank image

In America, meat was plentiful, and combining good veal shanks with lots of vegetables and herbs and simmering it for hours results in fork-tender meat nestled in a complex and savory sauce. Osso buco, literally translated as "a bone with a hole," is a dish that originated in Milan. A favorite then, it still outsells many other meat choices on the menu at Becco, Lidia's KC, and Lidia's Pittsburgh. Serve this dish with an espresso spoon-or, even better, a marrow spoon-so that your guests can scoop out the marrow as the ultimate delicacy.

Yield serves 6

Number Of Ingredients 13

4 fresh bay leaves, or 6 dried bay leaves
1 large sprig fresh rosemary
3 cups chicken broth (see page 40), or more as needed
1/4 cup extra-virgin olive oil
Six 2-to-3-inch-thick osso buco (veal shank cut in half, tied around the circumference)
1 teaspoon kosher salt
1 large onion, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
3 tablespoons tomato paste
1 cup dry white wine
6 whole cloves
2 small oranges, 1 peeled with a vegetable peeler, 1 zest grated

Steps:

  • Tie the bay leaves and rosemary together with string. Pour the chicken broth into a small pot and keep warm over low heat.
  • Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with the salt. When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to a plate.
  • Add the onion, carrots, and celery to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco. Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
  • Once the meat is tender, uncover, and remove the vegetable chunks to a platter. Put the osso buco on top of the vegetables. Discard the bay leaf/rosemary package. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes. Remove the strings from the osso buco. Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon. Sprinkle the orange zest over the top, and serve.

BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 13

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
  • Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
  • Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
  • Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg

BRAISED VEAL FLANK



Braised Veal Flank image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips
Flour for dredging veal
Salt and freshly ground pepper to taste
1/3 cup vegetable oil
1 cup sliced onions
1 cup chopped leek whites
3/4 cup diced carrots
2 ribs celery, sliced
2 cloves garlic, minced
2 cups dry white wine
1 cup canned crushed tomatoes
4 sprigs thyme
1 bay leaf
3 whole cloves

Steps:

  • Preheat oven to 375 degrees.
  • Trim the veal strips to square off the edges. Roll each piece, and tie with twine. Dredge the veal rolls lightly in flour seasoned with salt and pepper.
  • In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes. Add the onions, leeks, carrots, celery and garlic. Cook for another five minutes. When the meat is browned, drain off the fat.
  • Add the white wine; bring to a boil. Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water. Bring to a boil; then, remove from the heat and place in the oven, covered. Cook for 1 1/2 hours. Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes. Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 12 grams, Sodium 1143 milligrams, Sugar 4 grams, TransFat 0 grams

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VEAL RECIPES - GREAT ITALIAN CHEFS
Veal is the meat from young calves, generally pure-bred male dairy cattle, and comes in various cuts including cheeks, escalopes, shin, shoulder, T-bone and tenderloin. Evidence suggest veal was eaten in ancient Rome and it has remained an important ingredient in Italian cuisine to this day; Italy now rears around 800,000 calves for veal every ...
From greatitalianchefs.com


THE NASTY BITS: THE TALE OF VEAL RECIPE - SERIOUS EATS
2018-08-09 Cook for 10 minutes, stirring. Turn the heat to medium-high, and add oxtail. Brown oxtail, turning the pieces until you have browned all the surfaces. Add wine, and let it simmer for 20 to 30 seconds. Then add tomatoes, roughly chopped, in addition to water, salt, and pepper. Turn all ingredients to coat well.
From seriouseats.com


BRAISED VEAL WITH DRIED MUSHROOMS (FRICANDO AMB MOIXERNONS)
2013-11-22 Cover the damp mushrooms with 2 cups warm water and let soak for 1 hour. Return the veal to the pan of sofrito and turn to coat. Pour in the muscatel, turn over the pieces of veal, and let the alcohol burn off for 2 minutes before pouring in the stock. Bring to a simmer, reduce the heat to low, and partly cover the pan.
From mission-food.com


BRAISED VEAL MEATBALLS — MORE THAN GOURMET
In a mixing bowl, combine the bread with the veal, pork, beef, Parmesan, ricotta, parsley, and a sprinkle of salt and pepper, kneading and squeezing the mixture until everything is well blended. Moisten your hands and shape the meat mixture into walnut-sized balls. Heat a large skillet over medium-high heat, add the oil, then the meatballs.
From morethangourmet.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS EATS
2019-02-05 Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, …
From seriouseats.com


BRAISED VEAL WITH GARLIC - THYMEFORCOOKINGBLOG.COM
2015-12-27 Ingredients: 24oz (720gr) veal, suitable for braising – stew meat, shoulder, cut into 1 1/2 inch (3.75cm) cubes. 2 tbs olive oil; 1/3 cup dried bread crumbs
From thymeforcookingblog.com


BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SAUCE …
2011-03-31 Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black …
From bonappetit.com


RECIPE DETAIL PAGE | LCBO
Add stock, ½ cup (125 mL) currants, cinnamon stick, bay leaves and reserved bacon; tuck veal pieces into liquid overlapping slightly as necessary. Bring to a boil. Bring to a boil. 4 Cut a piece of parchment about the size and shape of the pot opening; loosely cover shanks and liquid, place lid overtop and cook in oven for 2 ½ to 3 hours or until fork-tender.
From lcbo.com


BRAISED VEAL ON BED OF PAPPARDELLES | FAMILY FONTAINE
Preparation. Preheat the oven to 350 °F (175 °C). In an oven-safe baking pan (Creuset style), heat the butter. Add the veal cubes and sauté until they are nicely coloured. Set aside veal cubes. In the same skillet, sauté the onions, garlic and mushrooms. Add the tomato paste and mix well. Add the flour and mix well for 1 minute, then ...
From famillefontaine.ca


RECIPE DETAIL PAGE | LCBO
While veal is roasting, place carrots and potatoes into a pot of cold chicken stock over high heat and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly softened.Add turnips and leeks and simmer for 7 to 8 minutes. Add asparagus and cook for 5 minutes more or until all vegetables are cooked through. Reserve vegetables and cooking liquid and reheat when needed.
From lcbo.com


WINE BRAISED VEAL RIBLETS - FLAVOR BIBLE
2021-09-29 Preheat oven to 350°F. Season riblets with salt and pepper. Heat oil in Dutch oven over medium heat. Brown riblets on all sides. Transfer to a plate. (6 – 8 minutes). Deglaze pan with a small amount of wine. Saute mirepoix (onions, carrots, celery) for 4 – 6 minutes, stirring occasionally, until softened. Add the garlic and cook until just ...
From flavorbible.com


BRAISED VEAL SHORT RIBS RECIPE | COOKBOOK CREATE
1. Preheat the oven to 325°F. In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Season the flour and ribs with Kosher salt and freshly ground black pepper. Dredge the ribs in the flour, shaking off any excess. Add half of the short ribs to the pan and sear on all sides until browned, 3-4 minutes per side.
From cookbookcreate.com


BRAISED VEAL SHANKS RECIPE | FOOD & WINE
Directions. Season the veal shanks generously with salt and pepper. In a very large enameled cast-iron casserole set over a heat diffuser (if you have one), melt the butter in the oil. Stir in the ...
From foodandwine.com


BRAISED VEAL BREAST RECIPE | LEITE'S CULINARIA
2009-12-22 Strain the braising liquid over the meat (discard the vegetables). Cover and refrigerate the veal in the braising liquid overnight. To glaze the veal, preheat the oven to 375°F (190°C). Remove the meat from the pan and cut it into slices about 1/2 inch thick. Skim the fat from the braising liquid.
From leitesculinaria.com


52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE | BON APPéTIT
2017-09-21 Braised Veal Shanks with Bacon-Parmesan Crumbs. There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You ...
From bonappetit.com


BRAISED VEAL AND PEPPERS - WHAT SHOULD I MAKE FOR...
2018-03-21 Stir in the tomato paste and cook for 1-2 mins. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, red pepper flakes and veal to the sauce. Season generously with kosher salt and pepper and reduce the heat to very low, cover and cook for 1 hour, stirring occasionally. After an hour, add the peppers and a splash of red wine vinegar.
From whatshouldimakefor.com


BRAISED VEAL BRISKET - KOSHER
1 750-ml. bottle dry white wine, reserve 1/4 cup. 1 28 ounce can crushed tomatoes. Directions: Season the veal brisket on all sides with the salt and pepper. Heat a large Dutch oven with oil. Sear the brisket on all sides, turning as necessary. Remove the brisket from the Dutch oven and reserve. Add more oil to the Dutch oven, if necessary.
From koshereye.com


BRAISED VEAL BRISKET - RUNNING TO THE KITCHEN®
2022-03-02 Preheat oven to 325°F. Add oil to a Dutch oven or heavy bottomed large pot over high heat. Season the brisket generously with salt and pepper on both sides. Once hot, place the brisket in the pot and sear until browned on both sides. Place the remaining ingredients into the pot with the veal and stir to combine.
From runningtothekitchen.com


BRAISED VEAL BRISKET - KOSHEREYE.COM
Place in a pre-heated 350˚ F. oven for 2 1/2 - 3 hours until tender. Remove from oven and a place the brisket on a carving board. Allow to rest 20 minutes before slicing. Slice across the grain. Serve hot with sauce. The veal brisket may be prepared up to one day ahead, then reheated in the braising liquid.
From koshereye.com


BRAISED VEAL CHEEK AND LEEKS RECIPE - GREAT ITALIAN CHEFS
1. Season the veal cheeks with salt and pepper. Sear in a saucepan over a high heat with a drizzle of extra virgin olive oil until nicely browned. 4 veal cheeks. salt to season. pepper to season. extra virgin olive oil. 2. Remove the cheeks from the pan, then add the vegetables to the pan with garlic and herbs.
From greatitalianchefs.com


BRAISED VEAL SHANK (OSSO BUCO) RECIPE | EAT YOUR BOOKS
Braised veal shank (Osso buco) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
From eatyourbooks.com


BRAISED VEAL - MIELE - APPLIANCE.RECIPES
2022-04-27 Print Recipe Pin Recipe. Prep Time 2 hrs 30 mins. Course MEAT
From appliance.recipes


10 BEST VEAL BREAST RECIPES | YUMMLY
2022-06-02 Braised Veal Breast with Potato-and-Onion Stuffing Epicurious heavy cream, black pepper, large egg, fresh lemon juice, onion and 13 more Braised Veal Breast with Bulb Vegetables Epicurious
From yummly.com


BEST CLASSIC FRENCH VEAL STEW RECIPE | SIMPLE. TASTY. GOOD.
After 90 minutes of cooking the veal, add the sliced carrots. Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks. Beat the yolks and the cream. Then add this to the veal stew. Stir well. Cook for another 5 minutes. The sauce should start to thicken a little.
From junedarville.com


BRAISED VEAL SHOULDER WITH SPRING VEGETABLES RECIPE
Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the ...
From myrecipes.com


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