Recipes with veal shoulder
10 recipes
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.
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.
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.
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) 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.
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 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.
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.
This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread
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.
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.
