Veal Shoulder Recipes Italian

Braised Veal Shoulder with Gremolata and Tomato …

WEBMar 31, 2011 · Preheat oven to 350°. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground …

Rating: 5/5(2)

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Easy Italian Veal Stew Recipe The Delicious Spoon

WEBFeb 5, 2024 · Preheat oven to 300°F. Pat the veal dry using paper towels and season on all sides with salt and pepper. Add 1 tbsp of olive oil to …

1. Preheat oven to 300F.
2. Pat the veal dry using paper towels and season on all sides with salt and pepper.
3. Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to medium-high heat. Add the veal to the pot allowing space between the pieces and brown on all sides. Work in batches transferring the browned veal to a large bowl off to the side and then add more veal to the pot. Continue this process until all the veal has been browned adding in a little olive oil as needed so the veal doesn't stick to the bottom of the pot.
4. Once the veal is browned and in transferred to a bowl add the remaining tbsp of olive oil to the pot. Next, add the diced onions, carrots and sautee until the onions become translucent. Add in the garlic and let cook for 1 minute.

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PanRoasted Veal with Garlic and Rosemary Italian …

WEBMar 27, 2021 · Gently pound the veal with a meat mallet so the fibers don’t tear, and then season it with salt and pepper, sprinkle on some minced …

1. Opened the veal loin like a book, pound it flat with a meat mallet, season it with 2 garlic cloves minced and rosemary, salt and pepper, then roll it and tied it.
2. Heat 2 tbsp of EVOO in a roasting pan. When the oil shimmers, add the remaining garlic and add the aromatic herbs. Roast the veal loin on all sides and then infuse it with the remaining glass of white wine. Add 2 cups of broth. Let it cook for 35-40 minutes, until a thermometer inserted into the center of the beef shows a temperature of 150°F to 160°F (65-70°C).
3. Remove the veal from the pan and cover it in foil. Let it rest and simmer the sauce for 5 more 10 minutes. Filter the sauce through a sieve.
4. Slice the veal, arrange it in a serving plate with some herbs and edible flowers if you wish, pour over the sauce and serve it along with more sauce on the side. MANGIA!

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