veal

A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and roux&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the roux. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce Supr&ecirc;me, Allemande, Bercy, and others. Sauce velout&eacute; is sometimes confused with b&eacute;chamel because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while b&eacute;chamel uses milk, and that velout&eacute; is slightly darker than the b&eacute;chamel.

Velouté

lbs veal shin

qt water

oz carrots

onions,

oz leeks, strung celery

herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)

oz butter

flour

lb pale roux

qt white veal stock

oz salt

nutmeg

white pepper,

lb white mushrooms’ skins and trimmings (optional)

The Italian classic of homemade ragù bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese) Recipe

unsalted butter (2 ounces; 60 grams),

all-purpose flour (1.25 ounces; 35 grams)

(700 milliliters) whole milk

salt and black pepper

(900 grams) fresh homemade plain egg

Vegetable oil, for greasing pasta

(85 grams) Parmigiano-Reggiano cheese

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)

If Using Homemade Pasta: Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.

In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.

Drain pasta well, then rub each sheet lightly on both sides with vegetable oil (to prevent sticking). You can hold the cooked pasta sheets for up to 3 hours, but if you're doing this, it's best to lay them out on a parchment-lined baking sheet, with layers of plastic wrap between the layers of pasta (once again, to prevent sticking).

If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.

To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; if's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.

Top pasta with another thin layer of ragù (thin enough that you can see the pasta through it in some spots). Drizzle a small amount of béchamel all over ragù, then top with a showering of grated Parmigiano-Reggiano. Repeat this layering process with pasta, ragù, béchamel, and grated cheese until baking dish is full; this should be about 6 layers. Finish with a top layer of pasta, then coat that with an even layer of the remaining béchamel sauce. Grate a final generous amount of cheese on top.

Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

Demi-Glace

grapeseed oil

veal bones (joints preferred)

(6 quarts) ice water

onions, roughly chopped

carrots,

celery, roughly chopped

tomato paste

thyme

bay leaf

(2 quarts) red wine

Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.

Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.

While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.

Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.

In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.

When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

plain flour, seasoned

unsalted butter

olive oil

celery stick,

dry white wine

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off.

Osso Buco (Italian Braised Veal Shanks) Recipe

all-purpose flour (5 ounces; 140 grams)

(60 milliliters) extra-virgin olive oil, plus more if needed

unsalted butter (1/2 ounce; 15 grams)

yellow onion, minced (12 ounces; 340 grams)

celery rib, minced (4 ounces; 120 grams)

garlic, minced

(235 milliliters) dry white wine

(175 milliliters) homemade chicken stock

(28-ounce;

For the Gremolada:

(about 20 grams) finely minced flat-leaf parsley leaves and tender stems

lemon,

garlic,

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, but is not absolutely necessary.

Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

Ketodiet Blog

yellow onion, diced (70 g/ 2.5 oz)

carrot,

celery (80 g/ 2.8 oz)

1.4 kg veal shanks, bone

tsp sea salt,

tsp coarse black pepper,

tbsp

ghee

duck fat

tallow (45 ml)

tomatoes (200 g/ 7 oz)

bay leaves

lemon juice (30 ml)

water (120 ml/ 4 fl oz)

extra virgin olive oil

(30 ml)

best served with

Gremolata Cauli-Rice

Quick & Easy Gremolata

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Osso Buco

rosemary

dry bay leaf

cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

Sea salt and black pepper

All purpose flour,

vegetable oil

onion,

celery,

chicken stock

flat-leaf Italian parsley, chopped

lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

I made this dish as per the recipe. No substitutions. It was fantastic. I am no chef but I felt like one presenting this dish with a side of polenta.Please, if you are going to modify a recipe than you didn't actually make the recipe therefore you should not be commenting on it.

Please note that the recipe shows "2 whole cloves." IT SHOULD SAY "2 CLOVES OF GARLIC." Also, the topping (gremolata) should be parsley, lemon zest, and finely minced fresh garlic. I wonder at the proofreading of these recipes. 

No garlic...are you INSANE?  LOL. if not in the dish, you need it for the gremolata which you sprinkle on top at the end. Lemon zest, parsley and GARLIC! Bon Apetit!

She did not finish the recipe which is in her book.  One is to strain the sauce, discard the vegetables, return the sauce to the stove and reheat it with the meat 

I am generally a fan of Giada, and this recipe did not disappoint. It was AMAZING. I hate when people rate a recipe highly and then talk about 500 ways they modified it...but I think I'm about to commit that same sin. I skipped the twine (lazy) and the flour (gluten). Based on other reviews, I added a splash of balsamic vinegar when I added the broth and I doubled the veggies and I added some minced garlic to the gremolata. I also baked in the oven at 215 for 7 hours and then let it rest for 1 hour before serving. the meat was SO tender and flavorful. Despite the modifications, I really do give this recipe all the credit for the amazing flavor profile that exploded into our mouths at dinner tonight. Use home made broth and grass fed beef and organic veggies if you possibly can. WOW. YUM. 

Discrepancies between the video and written recipe.

This recipe came out great But I used oregano instead of rosemary (not a fan of rosemary) there isn't anything Giada cooks that bad so far all of the recipes I tried have been very good. 

Osso buco ingredients are good, but far too little vegetables - must be tripled, in particular whole peeled plum tomato, use one tin (pound) per shank, not fresh tomatoes!. Add a clove or 4 garlic per shank. And no chicken stock in beef dishes, use none or beef stock, no flour either. Then most important is simmer time -AT LEAST 6 hours - yes SIX or more (9-12) in the oven at low temp (100 Deg. Cel.). Then cool over night at room temp and  (next day) I remove and discard  fat and bones, separate vegs from juice (heat to 40-50 deg C), skim out fat, (possibly in fridge over night), then (third day) reheat juice, reduce to half, season, mix all again and bring gently to heat. prepare Gremolata : Chopped parsley, lemon skin grated and squeezed garlic. Enjoy. And since this is very labour intensive I quadruple all ingredients (12 shanks etc), then freeze the rest for another 3 meals without masses of time... Jeff (the Netherlands)

Unfortunately, the recipe and the video are incongruent. The video shows that the wine should be added and reduced BEFORE adding the veal shanks back into the pot; however, the recipe states to "Return browned shanks to the pan and add the white wine and reduce liquid by half." Adding the veal shanks BEFORE adding the wine and reducing ruined my dish - the veal is unbelievably tough.  I accept fault that I should have watched a 4.5 minute video before assuming that the recipe was correct, but it would be nice of the recipe matched the video.  Please fix!

Would have been great if you said GARLIC in the ingredients list and also in the directions. Instead you said CLOVES and I knew something was wrong as soon as I had added 

https://www.foodnetwork.com/videos/giadas-osso-buco-recipe-0170088

Learn to make Giada De Laurentiis’ Classic Osso Buco made with braised low and slow fall-off-the-bone tender veal.

Giada De Laurentiis’ Classic Osso Buco Recipe

This veal tortellini carbonara is proudly brought to you by Perfect Italiano.

Veal Tortellini Carbonara

pack veal tortellini

brown onion, finely chopped

rashers shortcut bacon, chopped

swiss brown mushrooms, thinly sliced

thickened cream

fresh continental parsley, finely chopped

Parmesan cheese block

Veal tortellini carbonara

1. Bring a large pot of water to a boil for the pasta.  2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add

Pappardelle with Brown Butter Meat Sauce & Crispy Sage

butter

sage leaves,

Salt and white pepper

nutmeg (about 1/8 tsp.)

white wine

milk

Parmigiano-Reggiano rind, cheese

pappardelle

Veal Ravioli with Morel Cream Sauce and Shaved Parmigiano-Reggiano Cheese

Parmigiano-Reggiano cheese

veal stew meat

veal oil (veal deckle fat rendered down with pomace oil)

garlic

Salt and black pepper

shallots

parsley

mushrooms

water

Heavy cream

Preheat the oven to 300 degrees F. For the veal ravioli filling: Season the meat with salt and pepper. Place the meat in an oven-proof pan and cover with the veal oil. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the veal oil for future use. Discard the rosemary. In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. Season with salt and black pepper. Pulse until the mixture is finely chopped. If the rillette is not moist enough, add some of the remaining veal oil. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. Makes about 3/4 pound.

For the Morel Cream Sauce: Place the dried morels in a shallow bowl. Pour the warm water over the morels. Allow to sit for at least 1 hour. Strain the morels, reserving the liquid. Cut the rehydrated morels into 1/4-inch thick rings. In a saucepan, over medium heat, add 2 teaspoons of the oil. Add the morels and the remaining 1/2 cup of shallots. Season with salt and pepper. Saute for 6 minutes. Add the reserved and strained morel liquid. Bring the mixture to a boil. Reduce to a simmer and cook for 4 minutes. Add the cream and continue to cook for 6 minutes. Season with salt and pepper. Remove from the heat and keep warm.

To make the raviolis: Place 1 tablespoon of the filling in the center of 32 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes. Drain. Toss the raviolis with the warm mushrooms sauce and garnish with the grated cheese.

A classic New York dish – tender escalopes layered up with tomato sauce and mozzarella, then baked in the oven to gratinate. Heaven.

Veal parmigiana

basil

anchovies from sustainable sources

red chilli

x 400 g tins of chopped tomatoes

breadcrumbs

thyme leaves picked

Parmesan cheese

lemon

eggs

x 125 g ball of buffalo mozzarella cheese

How to make ragù bolognese from scratch. An Italian classic, bolognese sauce is an essential component of several pasta dishes, including lasagna alla bolognese.

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The most viewed veal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Basic Ragù Bolognese Recipe