recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • StarbucksStore.com

    KCI Logo 150 x 50 with TM

    Sunset Wine Club, join today!

    Website by: For Your eyes Only

    Great veal recipes at Recipes.it



      RECIPE TITLE "Shin of Veal with Celery and Potatoes Recipe"
    Source: The Italian Gourmet,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    Shin of veal is one of the secondary cuts of meat that has been lifted to the ranks of a true specialty thanks to the imagination of ordinary people. This dish is characteristic of Emilia Romagna, but it differs very little from others belonging to the cuisine of the Trentino and Veneto regions. The modern version given here eliminates the butter of old, and replaces the meat stock once used in generous amounts with a little of the juice from a roast.

      RECIPE INGREDIENTS

    1 veal shank
    Rosemary leaves
    Sage leaves
    Garlic slivers
    Salt and freshly ground pepper
    1 lb potatoes, peeled and cut into large cubes
    1/2 cup olive oil
    1 bunch celery, trimmed and chopped
    2 tablespoons butter
    2 cups dry white wine
    1/4 cup of the juices from a roast

    All-Clad 5-pc. Stainless All Purpose Pan Set
    All-Clad 5-pc. Stainless All Purpose Pan Set This all-purpose pan from All-Clad is versatile enough to handle stir-frying, sauteing, searing, simmering and braising, plus it's ideal for starting food on the stove and finishing it in the oven. The domed lid makes it extra roomy and securely seals in flavor and moisture. Plus, it's attractive enough to serve from. All-Clad's pure aluminum core allows the pan to heat evenly on the bottom and up the sides so food cooks evenly. Double-riveted handles add convenience for lifting from stovetop to table or counter. Cleans up beautifully every time. Comes with a large spoon with deep, sloped sides so you can gather every last portion plus two oven mitts in brilliant red to prevent burns when lifting the pan. A great gift set for the newlyweds or new home owners.

      RECIPE METHOD

    Preheat the oven to 350 degrees F. Make cuts in the meat with the point of a knife and insert rosemary, sage, garlic and season with salt and pepper. Lay the shank in an oiled baking dish and brown over high heat.

    In a skillet, sear the potatoes briefly in olive oil over high heat. Set aside. Briefly sear the celery in the butter. Set aside.

    Pour the wine over the meat and bake until evaporated. Cover and cook for 1 hour. Add the potatoes, celery and roasting juices and cook for a further 30 minutes or so, until the meat is tender. Slice the veal lengthwise and serve the slices hot, surrounded by the potatoes and celery.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 581 Fat: 36g Carbohydrates: 21g
    Cholesterol: 101mg Sodium: 783mg Protein: 24g
    Fiber: 2g % Cal. from Fat: 56% % Cal. from Carbs: 14%

    HOT! We recommend:

    Beef & Veal Beef & Veal Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen.

     

    << Back Veal index Print page Top



    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home