340 veal stock recipes

Thin veal scaloppine seared golden and bathed in a Dijon mustard cream sauce with white wine and lemon. An Italian-style dinner that comes together in 45 minutes flat.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

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.

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.

Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Cored apples packed with a savory-sweet filling of ground veal, Parmesan, walnuts, raisins, and sage, then baked until soft and drizzled with a honey-apple brandy butter. An Italian-inspired showstopper that blurs the line between entree and autumn celebration.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

A hearty sausage stew built on browned veal and Italian sausage, slow-simmered with potatoes, stewed tomatoes, peppers, green beans, herbs, and three melting cheeses.

German-style stuffed veal breast packed with bacon, mushrooms, ground beef, and fresh herbs, slow-roasted and served with a rich sour cream pan gravy. A show-stopping roast for 10.

Stuffed veal breast with an herb filling of bacon, mushrooms, ground beef, dill, and tarragon, roasted in a Dutch oven with a sour cream pan gravy. A classic German Sunday roast.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.

Kalbsbrust mit Krauterfullung: German stuffed veal breast with bacon, mushroom, and fresh herb stuffing, roasted in beef broth and finished with a sour cream pan sauce.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.