91 veal recipes

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Lubecker Schwalbenester, a classic German dish of veal cutlets wrapped around ham and hard-boiled eggs, browned in butter and braised in a white pepper pan sauce. Swallow nests from Lubeck.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

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.

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

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.