432 veal recipes

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

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.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

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.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

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.

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.

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.

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.

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

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.