423 veal recipes

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.

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.

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.

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Italian osso buco with veal shanks braised in white wine, French onion soup, tomato, and lemon, served with potatoes and carrots. Northern Italian comfort with melt-off-the-bone tenderness.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

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.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.

Homemade British bangers with pork, veal, breadcrumbs, and herbs like sage, thyme, and marjoram. Classic Oxford sausages stuffed in hog casings, ready to fry or braise.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.