What Is Veal shoulder and How Can I Use It?
Veal shoulder is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 10 recipes to get you started.
- In Chinese:
- 牛肉肩
- British (UK) term:
- Veal shoulder
- en français:
- épaule de veau
- en español:
- hombro de ternera
Recipes using veal shoulder
There are 10 recipes that contain this ingredient.
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.
Chef Galati's Spezzatino Di Vitello (Veal Stew)
Spezzatino di vitello: cubed veal braised in Burgundy wine with smoky bacon, shallots, mushrooms, and tiny white onions. This traditional Italian veal stew is rustic elegance in a bowl.
Involtini Di Vitello Al Formaggio Grana Padano
Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.
Veal Pot Roast(Veau Dans Le Chaudron)
Veal pot roast (veau dans le chaudron) with garlic-studded veal shoulder braised with whole potatoes and onions in a cast iron pot with no added liquid. The meat makes its own gravy.
Ragu Alla Bolognese
Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.
Veal Paprikash
Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.
Chef Galati's Spezzatino
Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.
Veal Stew
This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread
Melton Mowbray Pie
Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.
French Pate
Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.
