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Veal

Explore 27 recipes, 21 videos, and more

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Dome Glace in Celebration of Mardi Gras

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Osso Buco

Ingredients
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 6 veal shanks (4 1/2 to 5 pounds), tied
  • Coarse salt and freshly ground pepper
  • 1 large red onion, cut into 1-inch pieces
  • 2 carrots, cut into 1-inch pieces
  • 1 rib celery, cut into 1-inch pieces
  • 1 leek, white part only, cut into 1-inch pieces
  • 1 dried bay leaf
  • 2 tablespoons fresh thyme, leaves
  • 1 tablespoon fresh oregano leaves
  • 1 (14-ounce) can whole plum tomatoes, crushed
  • 2 cups red wine, such as pinot noir
  • 2 cups homemade or store-bought low-sodium beef stock
  • 1/4 cup chopped flat-leaf parsley
  • Zest of 1 lemon
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Brown Beef Stock

Ingredients
  • 4 pounds veal bones, such as knuckles and shin
  • 2 pounds short ribs or oxtail (optional; add 3 more pounds veal bones if not using ribs)
  • 3 tablespoons sunflower or other neutral-tasting oil
  • 2 tablespoons tomato paste
  • 2 onions, unpeeled and quartered
  • 2 celery stalks, each cut into thirds
  • 2 carrots, peeled and cut into 2-inch pieces
  • 4 garlic cloves, unpeeled and crushed
  • 1 cup water or red wine
  • 6 sprigs flat-leaf parsley
  • 4 sprigs thyme
  • 2 dried bay leaves
  • 2 teaspoons whole black peppercorns
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Leek Rosti and Veal

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Emeril's Veal Piccata

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Osso Buco With Orzo Risotto Recipe

Other Ideas:
Casseroles, Cutting, Sear
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Veal Osso Buco

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Risotto Milanese with Osso Buco

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Spaghetti Bolognese Recipe, Part 2

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Italian Sausage and Langostino Shrimp Dishes

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