Beef and Veal / Veal Recipes / Italian Lemon Veal Cooking Recipes Catalogue. Recipes for all types of foods including meat, poultry, fruit, vegetables, seafood, and more.

Hearty Veal Shank and Vegetable Soup

Sorce	joe
Ingridients
Instructions	Heat 2 tablespoons of the oil in stockpot over medium heat. Cook veal in batches to brown on all sides. Remove from pan; set aside. Add remaining 1 tablespoon oil to pan if needed. Cook onion and garlic until tender, about 5 minutes, stirring frequently and scraping up any browned bits. Stir in tomatoes with liquid, breaking up tomatoes with spoon. Add water, wine, basil, thyme, salt and pepper to pan. Return shanks to pan; bring to a boil. Reduce heat to low. Cover tightly and simmer 1 hour or until meat is tender. Remove shanks from pan; cool to touch. Remove meat from shanks and return to pan; discard bones. Add carrots and continue cooking, covered, until carrots are tender-crisp, about 5 minutes. Stir in beans and spinach; heat through.

Italian Veal & Pepper Stew

Sorce	azer
Ingridients
Instructions	Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

Italian-Style Veal Roast

Sorce	scott_gjunstar
Ingridients
Instructions	Place peppers, onion and garlic in bottom of slow cooker. Melt butter in 12-inch skillet until sizzling; add veal. Cook over medium heat, turning once, until veal is browned (5 to 7 minutes). Place roast in slow cooker. Add tomatoes, salt, Italian seasoning and crushed red pepper to skillet. Stir to combine, scraping up any brown bits from bottom. Cook over medium heat until mixture just comes to a boil (3 to 4 minutes). Pour over roast in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 3 to 4 hours or until veal is fork tender. Remove roast with slotted spoon from cooker. Keep warm. Combine beef broth and flour in small bowl; whisk into liquid in slow cooker. Increase heat setting to High. Cook, stirring occasionally, until thickened (15 minutes). To serve, spoon gravy over cooked meat.

Classic Veal Piccata

Sorce	soxheads
Ingridients
Instructions	Season veal scallops with salt and pepper. In a large nonstick skillet, heat oil over medium high heat. Add veal and cook until golden and cooked thoroughly, about 2 minutes per side. Remove veal from pan and place on a serving platter; cover to keep warm. Pour wine in pan and simmer for 3 minutes, scraping pan gently to loosen any browned bits. Add lemon juice and capers; simmer 2 more minutes until sauce is slightly thickened. Swirl in butter. Pour sauce over veal and garnish with parsley before serving.

Italian Veal Balls with Oven-Dried Grapes

Sorce	ghostievesper
Ingridients
Instructions	In a large, heavy skillet over low heat, slowly heat oil, garlic, basil, mint, oregano, red pepper flakes and black pepper. Cook for about 5 minutes, or until garlic is golden. Don't let garlic burn, or sauce will be bitter. Turn heat to medium-high and add tomatoes and tomato paste. Pour water into tomato paste can and add to mixture. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally. Meanwhile, combine veal, bread crumbs, milk, egg white, one-fourth of the parsley, salt and pepper in a bowl and mix thoroughly. Shape into small balls, about 1/2 inch in diameter. Spray a nonstick skillet with vegetable cooking spray and brown meatballs over medium-high heat, turning to brown evenly (give the pan a good shake to turn meatballs nicely). Drain off any fat. To the sauce, add remaining parsley, sugar, dried grapes, mushrooms, bell pepper and meatballs; continue to simmer, uncovered, for an additional 20 minutes, stirring occasionally. Serve over hot pasta.

Lemon-Ginger-Prune Veal Roll

Sorce	Serge
Ingridients
Instructions	Combine prunes, lemon peel and ginger in a small bowl. Unroll veal breast; trim excess surface fat. Sprinkle evenly with salt. Spread prune mixture evenly over surface. Roll up veal and tie securely with string. Heat oil in Dutch oven or other ovenproof pan. Brown veal on all sides; drain if necessary. Add wine and water to pan; cover tightly. Cook at 325°F until tender, 2 to 2½ hours. Transfer to a warm platter; set aside. Skim fat from pan juices. Bring to a boil and simmer until reduced by half. Slice veal roll; discard strings. Spoon sauce over each servine. Garnish with lemon wedges if desired.

Layered Veal and Potato Stew

Sorce	Purple
Ingridients
Instructions	Brush the bottom and sides of a large flameproof casserole with 1/2 tablespoon of olive oil. In a small bowl, combine oregano, salt and pepper. Layer one-third of the potatoes and half of the veal, onions and tomatoes to prepared casserole. Sprinkle with one-third of the seasonings and drizzle with 1 tablespoon oil. Repeat layers, then finish with a layer of potatoes, sprinkled with remaining seasoning and drizzled with remaining tablespoon of oil. Cover tightly with foil and a lid. Cook over low heat, shaking pan often so potatoes don't stick, about 1 to 1-1/2 hours. If the potatoes seem to be sticking, add a few tablespoons of water to pot. Garnish with parsley and serve warm right from casserole.

Osso Buco with Risotto Alla Milanese

Sorce

heaven

Ingridients

Gremolata:

1/4 cup finely chopped fresh parsley, 1 teaspoon grated lemon peel and 1 finely chopped garlic clove

Makes 6 servings.

Risotto Alla Milanese:

2 tablespoons butter
1 small onion, finely chopped
2 cups uncooked arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon crushed saffron
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
4 1/2 to 5 cups water
1/3 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley

Instructions

Heat oil in large skillet over medium heat until hot. Brown veal cross cuts, 1/3 at a time; remove from skillet. Season with salt. Pour off drippings.
Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary and black and red peppers; bring to a boil. Reduce heat; simmer 10 minutes.
Melt butter in Dutch oven over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until vegetables are crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork-tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.

Makes 6 servings.

Pan-Roasted Veal Chops with Sage and Mushrooms

Sorce	DanielsGurlbizketmankradem
Ingridients
Instructions	Season the veal chops with the salt and pepper. Heat the oil in a large, deep skillet over medium heat. Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned. Remove from the pan. In the same pan, saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and prosciutto, and bring to a boil. Return the veal chops to the pan and cover, leaving the lid slightly ajar. Reduce the heat to low and cook an additional 10 minutes. Serve the chops on individual plates with some of the sauce spooned over each.