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Recipes with Veal
Quite a popular one of all the recipes with veal, Osso Bucco has many variations, this is my favourite. OSSO BUCCO
A classic of all the italian recipes made with veal.
INGREDIENTS
1 kg veal shanks, cut into short lengths
2 Tbsp plain flour
1 Tbsp Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
1 cup dry white wine
1 cup beef stock
1 small can diced tomatoes
salt and pepper to taste
2 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp grated lemon zest
DIRECTIONS 1. Coat shanks lightly with flour. Melt the butter in a large pan over medium heat. Add the veal, and cook until browned. Remove and keep warm. Add two cloves of crushed garlic and onion to the pan, cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3. Mix together the parsley, 1 clove of garlic and lemon zest. Add into the veal dish just before serving.
Jen - hafu.com VEAL IN WINE SAUCE
500g veal steaks cut in 2-3" squares
1 ½ tablesp. Butter
1/2cup grated cheese 1.4 cup plain flour
dash garlic salt 1 cup water
3 beef cubes 12 cup dry sherry
Combine, cheese garlic and flour and coat the veal, then brown in butter. Place in a casserole with the water, beef cubes and sherry mix and bake about 1 hour. 180c
Jen - hafu.com
VEAL MOUSSAKA
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INGREDIENTS
1 large eggplant, thinly sliced
2Tbsp canola oil
2 Tbsp butter
1 large onion, diced
1 clove garlic, sliced
500 g ground veal
pinch each of salt and pepper
1Tbsp tomato paste
2 tsp chopped fresh parsley
120 ml beef stock
1/2 cup bread crumbs
1 Tbsp plain flour
1 Tbsp butter
1 egg yolk, beaten
125 g fetta cheese
Marika - Albury DIRECTIONS 1. Preheat your oven to 180 c. Grease a medium baking dish.
2. Brush or spray the eggplant slices with oil, brown both sides .
3. Melt butter in a large pan on medium heat. Add onions and garlic and saute. Add veal, and brown both sides. Add salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer on low about 15 minutes. Stir in the bread crumbs, keep 1 tbsp for later, set aside.
4. Melt the remaining butter in a small pan on medium heat. Blend in flour until smooth, then gradually stir in the milk stirring constantly, until thickened. Remove from heat and whisk in the egg yolk.
5. Layer eggplant in the greased baking dish. Alternate layers of the veal mixture, and half of the feta cheese. Repeat the layers, eggplant last in a layer on top. Pour the sauce over it all, and sprinkle with reserved bread crumbs.
6. Bake for 45 minutes, uncovered, in the oven, or until browned.
One of the most famous recipes with veal world wide is the good old Austrian Wiener Schnitzel. WIENER SCHNITZEL
INGREDIENTS
750 g veal cutlets
2 tbsp all-purpose flour
1 tbsp grated Parmesan cheese
2 eggs
3 tbsp minced parsley
pinch of salt salt
pinch of pepper
pinch of ground nutmeg
30 ml milk
110 g dry bread crumbs
2 Tbsp butter
4 slices lemon
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DIRECTIONS
1. Place each veal cutlet in a plastic bag, and pound with a mallet until about 1/4 inch thick. Coat in flour.
2. Combine Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Spread bread crumbs on a plate. Coat each cutlet in the egg mixture, then in the bread crumbs. Place cutlets on a plate and refrigerate for 1 hour or overnight.
3. Melt butter in a large pan on medium . Cook the cutlets until browned on each side, about 3 minutes per side. Pour juices over and serve with lemon.
Pam - Corowa, N.S.W. VEAL CASSEROLE
INGREDIENTS
60 ml olive oil
1 onion, chopped
2 cloves garlic, minced
905 g veal, trimmed and cubed
1 (8 ounce) can tomato sauce
120 ml white wine
salt and pepper to taste
DIRECTIONS
1. Heat oil in a pan over medium heat. Saute onions and garlic, stir until onion is tender.
2. Add meat and brown evenly.
3. Stir in tomato sauce and white wine plus salt and pepper to taste. Bring to a boil, reduce to low heat, cover and simmer for 1 1/2 hours, or until tender.
Lena - Albury, N.S.W. | |
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