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Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]
These beef Crock-Pot recipes are the ultimate comfort food, whether it's a chili, stew, or pasta. The best part—they're easy to make thanks to the slow cooker.
Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.
Veal Milanese (Italian: cotoletta alla milanese, pronounced [kotoˈletta alla milaˈneːze,-eːse]) [a] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet , fried in butter.
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Veal Milanese – Italian dish in Milanese Lombard cuisine; Veal Orloff – French dish named for Russian diplomat; Veal Oscar – Dish of veal or beef, crab, and sauce; Vitello tonnato – a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna
Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH.
4 medium potato, cut into quarters (about 4 cups); 2 cup fresh or thawed frozen whole baby carrots; 1 stalk celery, cut into 1-inch pieces (about 3/4 cup); 1 medium italian plum tomato, diced; 1 ...