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Veal shoulder

Explore 2 recipes and more

Veal Stew with Shallots and Wild Mushrooms, Pressure Cooker Variation

Ingredients
  • 1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 1/2 tablespoons olive oil
  • 4 ounces cremini or button mushrooms, thinly sliced
  • 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
  • 2 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 fresh sage leaves, or 1 teaspoon dried
  • 2 fresh large sprigs thyme, or 1/8 teaspoon dried
  • 1 pound small shallots, peeled
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons snipped fresh chives
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Spaghetti with Veal Bolognese Sauce

Ingredients
  • 1 dried one-quarter-ounce package porcini mushrooms
  • 1 large clove garlic
  • 1 small onion, (about 5 ounces), peeled and cut into quarters
  • 2 small carrots, peeled and cut into chunks
  • 1 large rib celery, strings removed, cut into chunks
  • 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
  • 1/2 cup dry red wine
  • 1/4 cup Tomato Sauce Tomato Sauce
  • 3 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound spaghetti
  • 6 tablespoons freshly grated Parmesan cheese, optional
  • Olive-oil, cooking spray
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