veal recipe

As the veal shanks are slow-cooked, rich meaty flavours are released from the bone into the sauce to make this a seriously meaty dish. Jacob Kenedy serves his the traditional way, with saffron rissotto.

Osso buco with saffron risotto

For the osso buco

tbsp plain flour

olive oil

unsalted butter (optional)

celery stick, finely chopped

carrot,

onion,

sage leaves

bay leaves

pared lemon zest strips

cinnamon

dry white wine

For the saffron risotto

carnaroli rice

½ medium onion, finely chopped

garlic cloves, finely chopped

unsalted butter

saffron strands

veal (or chicken) stock

veal bone marrow, cut into 5mm dice (optional; ask your butcher)

parmesan, grated

For the gremolata

pared lemon zest strips, finely chopped

garlic clove, finely chopped

parsley,

You’ll also need…

Kitchen string

Season the osso buco well with salt and pepper. Cut pieces of string long enough to tie around each piece of meat (thick osso buco slices are easier to tie than thinner ones). Tie firmly into rounds to help them keep their shape as they cook, then sprinkle the flour all over.

Use a deep, lidded frying pan that‘s large enough to fit the meat snugly in a single layer. Heat the pan with a little of the olive oil over a medium heat, then add the meat and brown all over; proper browning takes at least 20-30 minutes. If the meat isn’t browning, add the butter, which will help it to caramelise; give it a further minute on each side after adding the butter.

Add all the remaining osso buco ingredients, except the wine. Nestle the veg under the meat, then cook on a low heat for 15-20 minutes.

Heat the oven to 160°C/140°C fan/gas 3. Add the wine, and some water if necessary, to the pan to come two-thirds of the way up the meat. Set the lid ajar on top of the pan, then cook in the oven for 3 hours or until the meat is tender and starting to fall apart. (Alternatively, simmer on the lowest heat on the hob.) Check occasionally, adding more water if necessary. At the end, taste it to make sure it has enough salt.

Meanwhile, to make the risotto, toast the rice in a dry medium pan over a high heat for 4-5 minutes or until it smells strongly of rice, but not so much as to give it any colour. Transfer to a bowl and set aside. Reduce the heat under the pan to low, then add the onion, garlic and half the butter. Add a good pinch of salt and cook gently for 20 minutes or until the onion is translucent.

Add the saffron strands, then return the toasted rice to the pan and stir to coat in the buttery onions. Increase the heat to medium, then add the wine and simmer until the liquid has been completely absorbed.

Bit by bit, add the stock; wait until the stock has been absorbed before adding more, cooking and stirring until the rice is al dente and the sauce thickened. Be prepared to add a little more or less stock, depending on the heat and size of the pan. You’re looking for al dente grains of rice (firm and defined but not crunchy) in a smooth sauce. Taste for seasoning as you go; the rice will soak up salt like a sponge.

When the rice needs just a few minutes more cooking, add the bone marrow, if using. Vigorously stir in the parmesan and remaining butter to give a velvety texture. This is called mantecare in Italian and literally means ‘to make creamy’. Taste for seasoning one last time. If you’re not happy with the texture, there’s still hope. If it’s too runny, turn up the heat to boil off the excess liquid; if it’s too thick, add a splash of water or stock to thin.

Increase the heat towards the end of the osso buco cooking time to thicken the sauce. Remove and discard the string from the osso buco. Combine all the gremolata ingredients in a small bowl, scatter over the osso buco, then serve with the saffron risotto.

Warm veal, sage & mozzarella panini

veal escalopes* (about 75 grams each)

bread

jar tomato tapenade*

baby rocket or baby spinach leaves

Prepare the veal stew in the Instant Pot to get the super tasty and tender meat stew with carrots, tomatoes, onions, garlic, and potatoes all seasoned with a mix of Mediterranean spices elevated to the richest tasty sauce. 

Instant Pot Veal Stew in Moroccan Style

kg veal (with bone)

carrots

potatoes

tomatoes (or more cherry tomatoes)

parsley

onions

vegetable stock (or water)

g green peas

turmeric

tsp cummin

coriander

paprika

garlic (minced/grated)

tsp ginger (grated)

sunflower oil

salt

tsp ground pepper

Prepare your veal. Add salt and pepper to it then brown it in the instant pot for 5 minutes on each side. Take out and set aside

Sautee your aromatics. Add a tablespoon of oil and then add onions already cut that should be prepared for a few minutes. Then add the grated garlic and ginger. Let it simmer for 1 minute. 

Make your stew and cook. Add and mix together the carrots, potatoes, tomatoes, and all the spices including one teaspoon of salt and pepper. Top with the coated veal meat. Pour the vegetable stock and close the instant pot lid.  Set on the &quot;stew&quot; regime for 1 hour with lid closed.

Final step. Taste the stew and adjust the taste according to your preferences. Serve your stew in bowls. Usually, fresh bread makes a great companion upon serving the stew.  

This classic Italian veal parmigiana recipe features breaded and pan fried cutlets of tender, moist and flavorful veal, topped with marinara sauce and melty mozzarella cheese. Perfect to serve with pasta or other comfort food favorites!

Veal Parmesan Recipe

veal cutlets (6-8 pieces)

all-purpose flour

eggs + 1 tb water

panko breadcrumbs

parmesan cheese

bacon (diced)

marinara (homemade

Salt and pepper

spaghetti (fresh parsley)

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Set a large sauté pan over medium heat. Add the diced bacon to the pan. Stir and cook the bacon for 3 to 4 minutes until brown and crispy. Pour in the marinara. Reduce the heat to medium-low and allow the marinara to simmer for 10 minutes then turn off the heat.

Meanwhile, lay out the cutlets. If they are more than 1/8 inch thick, use a meat mallet to pound them very thin so that they cook quickly and are very tender.

Prep a dredging station for the veal cutlets. Set out three shallow bowls. In one bowl combine the flour with 1 ½ teaspoons of salt and ½ teaspoon of cracked black pepper. Mix well. In the second bowl combine the eggs and 1 tablespoon of water. Whisk well. In the third bowl combine the Panko breadcrumbs and Parmesan cheese. Mix well.

Preheat the oven to 350°F. Set out a large rimmed baking sheet for the finished veal cutlets.

Set out another large sauté pan (or skillet) and place it over medium heat. Add the olive oil to the skillet.

Dredge the veal cutlets one at a time, first dipping in the flour mixture. Then dip in the egg mixture. And finally dipping in Panko breadcrumbs.

Place the dredged veal cutlets in the hot oil and fry for 2 to 3 minutes per side. Once the veal cutlets are golden brown, place them in a single layer on the baking sheet. Then continue to dredge and fry until all the veal cutlets are coated and cooked to golden brown.

If making pasta, heat a large pot of salted water over high heat. Once boiling, cook the pasta according to the package directions and strain in a colander.

While the pasta is cooking, spoon the marinara sauce over each veal cutlet. Sprinkle the tops generously with shredded mozzarella cheese. Place in the oven for 5 to 10 minutes to warm the sauce and melt the cheese over the veal cutlets.

Serve with additional sauce over cooked pasta. Sprinkle the top with chopped parsley or extra parmesan cheese.

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Osso buco with saffron risotto

Warm veal, sage & mozzarella panini

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Top 4 veal recipe recipes from across the web

The most viewed veal recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Osso buco with saffron risotto

Warm veal, sage & mozzarella panini

Instant Pot Veal Stew in Moroccan S...

Veal Parmesan Recipe

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