Articles filed under Veal
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Lamb Osso BuccoNov 18, 2021 8:26 PM - Lamb Osso Bucco4 whole lamb shanks (2-2 1/2 pounds total)Salt and fresh ground black pepper6 tablespoons extra virgin olive oil1 medium carrot, cut in 1/4-inch pieces1 small Spanish onion, diced2 celery stalks, cut in 1/4-inch pieces1 bunch fresh thyme, chopped2 cups tomato sauce2 cups chicken stock2 cups dry white winePreheat oven to 375 degrees.Season the lamb shanks with the salt and pepper.In a heavy bottomed casserole heat the olive oil until smoking. Place the shanks in the pan and brown all sides for 12-15 minutes, turning to sear every surface. Remove the shanks and set aside.Reduce the heat to medium. Add the carrot, onion, celery and thyme and cook, stirring frequently, until golden brown and slightly softened, about 8-10 minutes.Add the tomato sauce, the chicken stock and the wine; bring ingredients to a boil. Return the shanks to the pan making sure they are submerged at least halfway. If they are not, add more stock. Cover the pan with a lid and place in oven to braise for 1 1/2 hours.Uncover the casserole and continue cooking in the oven another 30 minutes, until the meat almost falls off the bones. Serve osso bucco with potato puree and green beans.Serves four.Chef Jose Calzada, Zucco, Piccolo Taverna, Chicago
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Veal PiccataNov 18, 2021 8:10 PM - Veal Piccata1/2 pound thin vealFlour for dredging3 tablespoons unsalted butter2 tablespoons freshly squeezed lemon juice1 or 2 tablespoons fresh parsley, chopped2 ounces unsalted capers or to taste1 or 2 tablespoons pepperoncini, cut as small as capersA few pieces of roasted red bell pepper, optionalSalt and pepper to taste3 ounces sherryLemon slicesLightly dust veal on both sides with a little flour. Melt butter in saute pan and cook veal with capers about three minutes, turning veal halfway through. Add sherry, salt and pepper, lemon, parsley and pepperoncini, cooking until wine reduces. Add lemon slices and heat until warm. If desired, add a few pieces of fresh roasted pepper. Serves two.Nutrition values per serving: 330 calories, 21 g fat, 5 g carbohydrates, 1 g fiber, 24 g protein, 141 mg cholesterol, 850 mg sodium.Enzo and Lucia Cavallino
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