Category: Veal

Osso Buco Milanese

Braised Veal Shanks/Osso Buco Milanese

Fall is officially here and I’d like to share one of my favorite braising recipes, Osso Buco Milanese. These braised veal shanks are tender, moist and flavorful. What makes them “Milanese” is the parsley, lemon zest and garlic topping, called gremolata.

Braised Veal Shanks

To make Osso Buco Milanese use either the stovetop or a slow cooker. I have a slow cooker with an insert that goes from stovetop to slow cooker, saving me an extra pan to wash.

Stovetop Method

Bring to a boil, lower the heat to a gentle simmer, just an occasional bubble or two; the ideal temperature is 180 degrees F. Cover and cook for 3 hours or until fork tender. Be sure to check occasionally that the braise is not boiling. If so, lower the temperature or use a heat diffuser.

Slow Cooker Method

Place prepared ingredients in slow cooker base, cover and set to low and cook for 6 hours or until fork tender.

You’ll notice the difference in cooking times with different appliances. The stovetop is harder to control and cooks at a slightly higher temperature than a slow cooker. You should check the braise periodically to make sure the simmer is under control. If you don’t have a low pilot light for braising or stewing, consider getting a heat diffuser, which lifts the pan further from the flame.

The oven is an option, but I find that it cooks at temperature that is almost impossible to maintain a gentle simmer. The higher heat cooks the meat too fast making it tougher and drier that the other two methods.

Braised Veal Shanks

White Braise

This is a white braise, no need to brown the meat, and uses a dry white wine. I often substitute a dry rosé instead of the white wine, as I frequently (always) have an open bottle on hand.

Place the shanks on a sheet pan and secure the meat to the bone with butcher’s twine. I like to tie the shanks like a present, top to bottom, instead of around the middle. The meat shrinks and the tie around the middle doesn’t hold them to the bone as well. If you have a large shank, you may want to tie again in a different direction as shown below.

Braised Veal Shanks

To season the meat and keep the salt and pepper from strewing around your kitchen counter, place the baking sheet in the sink and sprinkle the salt and pepper from above.

Braised Veal Shanks

The traditional mirepoix, onions, celery and carrots is a must for almost any braise. We’ve added diced pancetta for a richer sauce.

Braised Veal Shanks

Use a traditional bouquet garni, a couple of parsley stems and thyme twigs, a bay leaf or two and a few peppercorns wrapped in cheesecloth. I like to use a Bouquet Garni herb blend from Penzeys. It doesn’t have to be removed and adds great flavor. The blend contains savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

If at all possible, make any braise or stew a day before to allow the flavors to meld overnight. Notice how the sauce gelled over night – all the gelatin from the bones makes for a very rich sauce. The fat rises to the top and hardens for easy removal.

Braised Veal Shanks

I know the liquid seems minimal, maybe even sparse, but the vegetables and meat expel juices creating more liquid, which keeps the flavor of the sauce intense. Simply tuck the shanks into the braising liquid, cover and cook.

Braised Veal Shanks

Serve this delicious Ratatouille as a side to the Osso Buco Milanese!

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Osso Buco Milanese

Braised Veal Shanks/Osso Buco Milanese

Osso buco milanese is a rustic dish of braised veal shanks in a rich sauce served with gremolata, chopped parsley, lemon peel and garlic.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 6 portions
  • Category: Main Dish

Ingredients

  • Osso Buco recipe
  • 6 veal shanks (2 inches thick), patted dry
  • 2 teaspoons coarse salt
  • lots of freshly ground pepper
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) sliced mushrooms, such as cremini
  • 4 ounces pancetta, small dice
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon minced cloves garlic (about 4)
  • ½ teaspoon coarse salt
  • 2 teaspoons bouquet garni herb mix
  • 2 cups dry white wine
  • 1 cup stock, such as veal, chicken or vegetable
  • Gremolata
  • ½ cup chopped fresh parsley
    1 tablespoon grated lemon peel
    2 cloves garlic, minced
    pinch of coarse salt

Instructions

  1. Osso Buco
  2. Tie the veal chops with butcher twine and season both sides with salt and pepper.
  3. Heat the oil in a 7-quart Dutch oven over medium-high heat.
  4. Put the mushrooms in the hot pan in a single layer and sear, stirring once after 2 minutes.
  5. Add the pancetta, onion, carrots, celery, garlic and salt; sweat for 6 minutes, stirring occasionally.
  6. Add the herbs and stir for 15 seconds.
  7. Note: You can use a tradition bouquet garni (a couple of parsley stems and thyme twigs, a bay leaf or two and a few peppercorns wrapped in cheesecloth). I like to use a Bouquet Garni Herb Blend from Penzey’s. It doesn’t have to be removed and adds great flavor. The blend contains savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.
  8. Add the wine, bring to a boil and reduce by one-half.
  9. Stir in the stock and tuck the veal shanks into the vegetables.
  10. Stovetop Method:
  11. Bring to a boil, lower the heat to a gentle simmer, just an occasional bubble or two. Cover and cook for 3 hours or until fork tender. Be sure to check that the braise is not boiling occasionally. If so, lower the temperature or use a heat diffuser.
  12. Slow Cooker Method
  13. Bring to a boil, cover and set the slow cooker to low and cook for 6 hours or until fork tender.
  14. Remove the veal shanks to a warm platter. You have two choices with the sauce: Rustic – keep the sauce in its natural state, or Refined – puree the sauce.
  15. Pour a little sauce over the veal and serve the remainder on the side. Strew the gremolata over the shanks and serve.
  16. Gremolata
  17. Combine the parsley, lemon, garlic and salt in a small bowl.
  18. Cover and refrigerate.

Notes

Make ahead to let the flavors meld.

 

 

Veal Stew with Sun-dried Tomatoes

Veal Stew

Sometimes I don’t want to work too hard to make dinner. I don’t want to go out to eat and I don’t want takeout, which is usually disappointing. The fact that it has to travel takes away from the
freshness and reheating it doesn’t make it better. When I spotted veal stew meat in the store the other day, I was in one of those moods. But, when you can use the slow cooker and take advantage of the some of the prepped vegetables, such as the peeled baby onions I spotted, it makes life very easy. I had carrots and sundried tomatoes at home. Veal Stew with Sun-dried Tomatoes!

I prefer not to brown the veal. The pieces are small and tender and browning dries it out. Peel a few large carrots and cut in 1-inch pieces and brown over high heat in butter and oil (about a tablespoon of each) with the peeled onions. Sprinkle a couple of teaspoons each kosher salt and herbes de Provence over the vegetables, add a cup of sundried tomatoes (not packed in oil) and a cup of dry wine (red or white). Bring to a boil and reduce by half. Add one cup reconstituted demi glace from More than Gourmet or stock if you don’t have demi glace, and braise for six hours on low.

Veal Stew

One of my favorite ingredients to add to a veal stew is peas, but my husband hates them. I’ll steam some haricots verts for him and make myself a side of peas sautéed in butter with scallions and tarragon – super delicious – but he’ll never know!

Serve the stew over noodles or along side some ravioli.

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Veal Stew with Sun-dried Tomatoes

Veal Stew

A easy recipe with minimal ingredients – takes only minutes to prepare, the slow cooker does the rest. Use frozen baby onions if you can’t find fresh or don’t want to peel them.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 6 portions

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup baby onions, peeled, or use frozen
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 1 cup sundries tomatoes, oil free
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 1 cup demi glace or stock
  • 2 pounds veal stew meat
  • 1 1/2 cups frozen peas

Instructions

  1. Melt the butter in the oil over medium-high heat large Dutch oven the insert of a slow cooker.
  2. Add the onions and carrots and sweat for 4 minutes, stirring as needed.
  3. Stir in the tomatoes, herb seasoning, salt and pepper.
  4. Add the wine and reduce by one-half.
  5. Stir in the demi glace or stock.
  6. Add the meat, stir to combine, cover and and cook on low for six hours in a slow cooker or on the stovetop on very low heat for 1 1/2 hours.
  7. Just before serving, stir in the peas and let cook for 2 minutes.

 

Meatloaf with Spicy Ketchup

Meatloaf is versatile. Use ground meat or poultry and simply change up the herbs and spices or add in some vegetables and you create an entirely different flavor profile. Try this recipe for Meatloaf with Spicy Ketchup.

Bread crumbs, originally used as a filler when meat was rationed during WWII or to stretch a meat dish on a limited budget, are still worth adding in a small amount because they absorb juices during cooking and keep the meatloaf moist.

Meatloaf can take many forms. Free form, stuffed into a loaf pan, individual mini meatloafs; or make meatballs. Mini meatballs are great hors d’oeuvres, serve with a dipping sauce. The possibilities are endless.

I like to make individual free-form meatloaves, which get a nice crust on the top and the sides. I use a scale, an inexpensive one with a needle dial that is more than sufficient. Weighing and shaping each meatloaf ensures they cook evenly and everyone gets the same portion size.

Meatloaf and meatballs freeze well. Place on a tray and put in the freezer. Once frozen, wrap tightly and return to the freezer. Don’t thaw before using, cook the meatloaf frozen and add the frozen meatballs to a sauce.

This is a basic recipe, which yields five and one-half pounds of the mixture. This can be made into 11 seven-ounce mini meatloafs, 40 two-ounce meatballs, one or two large meatloafs, or a combination. I’ve also included a spicy ketchup sauce for glazing the meatloaf during the last ten minutes.

Sauce

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Whisk together the ketchup, mustard, Worcestershire sauce, ancho chili powder, cumin, coriander, oregano and chipotle powder. Try this with a hot Dijon mustard, such as Inglehoffer, for an extra kick.

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Meatloaf

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Crack the eggs into a large mixing bowl, add the milk and beat until frothy.

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Stir in the breadcrumbs, onion, cheese, mustard, herb seasoning, garlic, salt and pepper.

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Add the meat to the bowl.

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Knead the breadcrumb mixture and meat together until thoroughly combined.

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At this point, I take a spoonful and panfry it to check on seasonings an important step in recipe development and an easy place to make adjustments.

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And I’m always happy to have a nosh! No changes needed – wish I had cooked a bigger piece…

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Forming

 

Mini meatloaves: 7 ounces

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Meatballs: 2 ounces

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Place on the lined baking tray and bake.

These pictures are to show you the various shapes. Don’t cook on together!

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Mini Meatloafs

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Baking

The optimum internal temperature for a cooked meatloaf or meatballs is 165 degrees F.

Remove the meatloaf 10 minutes before the end cooking time, around 155 degrees F internal temperature, and generously brush the spicy ketchup over the top and sides.

Rest the meatloaf 10 minutes before slicing to allow the meat to set.

Large Meatloaf – about 2 to 2 1/2 pounds

  • Fresh: 300 degrees F for one hour
  • Frozen: 350 degrees F for 20 minutes, lower the heat to 300ºF and continue baking for 40 minutes

Mini Meatloaf – 7 ounces each

  • Fresh: 300 degrees F for 25 minutes
  • Frozen: 350 degrees F for 15 minutes, then 300 degrees F for 30 minutes

Meatballs – 2 ounces each

  • Fresh: 350 degrees F for 12 minutes
  • Frozen: 350 degrees F for 20 minutes

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Meatloaf with Spicy Ketchup

Meatloaf can take many forms. Free form, stuffed into a loaf pan, individual mini meatloafs; or meatballs. Mini meatballs are great hors d’oeuvres, serve with a tasty dipping sauce.

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 5 1/2 pounds meatloaf mix
  • Category: Meatloaf
  • Method: Baking

Ingredients

Spicy Ketchup
1 cup ketchup
2 tablespoons hot Dijon mustard, such as Inglehoffer
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry oregano
1/8 teaspoon chipotle powder

Meatloaf
3 large eggs
1/2 cup milk
1 cup breadcrumbs
3/4 cup grated onion
1/2 cup grated Parmesan cheese
2 tablespoons coarse mustard
1 tablespoon Italian herb seasoning
2 teaspoons minced cloves of garlic
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
2 pounds ground beef (15% fat)
1 pound ground pork
1 pound ground veal

Instructions

  1. Spicy Ketchup
  2. Whisk together the ketchup, mustard, Worcestershire sauce, ancho chili powder, cumin, coriander, oregano and chipotle powder.
  3. Meatloaf
  4. Crack the eggs into a large mixing bowl, add the milk and beat until frothy.
  5. Stir in the breadcrumbs, onion, cheese, mustard, herb seasoning, garlic, salt and pepper.
  6. Add the meat to the bowl and knead together until thoroughly combined.
  7. Forming:
  8. Weigh the mixture for whatever size and shape you want:
    1. Large meatloaf: 2 pounds
    2. Mini meatloafs: 7 ounces
    3. Meatballs: 2 ounces
  9. Place on a baking tray bake in preheated oven.
  10. Baking:
  11. Large Meatloaf – about 2 to 2 1/2 pounds
    1. Fresh: 300 degrees F for one hour
    2. Frozen: 350 degrees F for 20 minutes, lower the heat to 300 degrees F and continue baking for 40 minutes
  12. Mini Meatloaf – 7 ounces each
    1. Fresh: 300 degrees F for 25 minutes
    2. Frozen: 350 agrees F for 15 minutes, lower heat to 300 degrees F for 20 minutes
  13. Resting
    1. Rest for 10 minutes before slicing. This allows the meat to set.
  14. Meatballs – 2 ounces each
    1. Fresh: 350 degrees F for 12 minutes
    2. Frozen: 350 degrees F for 20 minutes

Notes

The optimum internal temperature is 165 degrees F.

Remove the meatloaf 10 minutes prior to the end cooking time, about 155 degrees F internal temperature, and generously glaze top and sides and cook for another 10 minutes.

 

Veal Milanese

Veal Milanese is one of my favorite dishes. It’s commonly made with veal scallops, breaded, panfried and topped with an arugula salad.

One of the restaurants in our area use a bone-in veal chop and they have the freshest salad with thinly sliced red onions, sweet cherry tomatoes, and a delicious lemon vinaigrette. I’ve recreated the recipe and for a little twist, add a slice of mozzarella on the panfried chop.

Preheat the oven to 300 degrees F.

Take abone-in veal chop and pound to flatten a bit, not super thin like the veal scallop. Season with salt and pepper, dip in flour, beaten egg, and breadcrumbs, I prefer Panko.

Heat about one-half inch oil in a skillet over high heat. Once the oil wavers a bit, place the breaded chops in the hot oil. Cook about 3 minutes or until golden brown, turn and cook and other 3 minutes. or until golden brown.

Remove to a baking sheet, top each chop with a slice of fresh mozzarella and pop into the preheated oven for a 3 minutes.

Top with a crispy, peppery green salad of arugula, sliced red onion and tomatoes and cucumbers dressed in a simple red wine vinaigrette. Shaved Parmesan cheese is a delicious garnish or use our tricolor salad.

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Veal Milanese

Veal milanese is a panfried veal scallop or bone-in chop topped with a peppery green salad of arugula with a tangy vinaigrette.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions
  • Category: Veal
  • Method: Panfry

Ingredients

Vinaigrette
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Veal Chops
4 bone-in veal chops
kosher salt
ground pepper
1 cup all-purpose flour
3 large eggs, beaten
2 cups plain breadcrumbs or Panko
peanut oil
4 ounces fresh mozzarella
6 cups peppery lettuce, such as arugula
1/2 cup cherry tomatoes or a large tomato cut into eighths
1/2 cup sliced cucumbers, cut into half moons

Garnish
shaved Parmesan

Instructions

Vinaigrette
Combine the oil, vinegar, mustard, salt and pepper in a covered jar and shake or in a bowl and whisk.

Veal Chop
Preheat the oven to 300 degrees F.

Take abone-in veal chop and pound to flatten a bit, not super thin like the veal scallop. Season with salt and pepper, dip in flour, beaten egg, and breadcrumbs, I prefer Panko.

Heat about one-half inch oil in a skillet over high heat. Once the oil wavers a bit, place the breaded chops in the hot oil. Cook about 3 minutes or until golden brown, turn and cook and other 3 minutes. or until golden brown.

Remove to a baking sheet, top each chop with a slice of fresh mozzarella and pop into the preheated oven for a 3 minutes.

Top with a crispy, peppery green salad of arugula, sliced red onion and tomatoes and cucumbers dressed in a simple red wine vinaigrette.

Garnish with shaved Parmesan cheese.

Notes

Alternatively, use our tricolor salad.

Veal and Turnip Stew

This recipe for Veal and Turnip Stew was inspired by the remaining ingredients from a photo shoot.

I had carrots and a bag of pearl onions that pair so nicely with veal. Tarragon is one of my favorite herb and a few fennel seeds add to the anise flavor I like so much. thought they’d add an interesting layer to the stew. Substitute 1 1/2 teaspoons herbes de Provence for the herbs in this recipe, if anise doesn’t appeal to you.

Peeling pearl onions is a bit tedious and the task is made easier by blanching. Bring a pot of cold water with a couple a teaspoons of salt to boil and pop the onions in for 2 minutes. Drain and rinse with cold water to stop the cooking. Slice the bottom off with a sharp paring knife stopping short of the skin on the far side. Pull that skin towards the top and slide the remainder off.

This stew with it’s delicious sauce is great with egg noodles.

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Veal and Turnip Stew

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 8 portions
  • Category: Veal
  • Method: Slow Cooking

Ingredients

2 pounds boneless veal shoulder or rump, cut into 1-1/2 inch cubes, trim excess fat
2 teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 medium onion, diced
2 medium celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine
24 pearl onions, peeled
1 pound turnips, trimmed and cut into 1 1/2-inch pieces
3 medium carrots, cut into 1 1/2-inch pieces
1 teaspoon fennel seeds
5 peppercorns
Bay leaf
1 cup stock
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup fresh or frozen peas
2 tablespoons finely chopped tarragon

Instructions

Place the veal on a tray and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat the oil in large sauce pan or Dutch oven over medium heat.

Stir in the onion, celery and garlic, cover and sweat for 4 minutes.

Add the wine, raise the heat to high and boil until the wine is reduced by one-half, about 3-4 minutes.

Stir in the turnips, carrots, fennel seeds, peppercorns, bay leaf and 1/2 teaspoon each salt and pepper. Pour the stock over this, give a stir, and set the veal cubes on top of the vegetables.

Stovetop Method: Cover and cook for 1 1/2 hours at barely a simmer or until the veal is fork tender.

Slow Cooker Method: Set the slower cooker on low and cook for 6 hours or until the veal is fork tender.

Just before serving toss in the peas and combine the water and cornstarch and pour into the hot stew. Stir frequently until the sauce has thickened. Garnish with chopped herbs and serve.

Notes

Substitute 1 1/2 teaspoons herbes de Provence for the herbs in this recipe, if the anise flavor doesn’t appeal to you.