Osso Bucco, literally meaning bone with a hole, is a traditional Italian stew of veal, onions and leeks in white wine. Many versions also include tomatoes. Risotto Milanese is the classic Italian risotto and the classic accompaniment for osso bucco.
Thick meaty veal loin chops are the equivalent of beef porterhouse or t-bone steaks and make an impressive main course. A basic sauce made from the pan drippings, white wine, and fresh tarragon complements the tender steaks. Veal loin chops are at their tender best when cooked only to medium-rare. Serve them with steamed basmati […]
A boneless veal roast is a tender cut that cooks to perfection in less than an hour. It requires little preparation, has only a thin layer of fat, is easy to carve, make an elegant main course. A coating of shallot, butter and mustard flavors the roast and the pan sauce. A little truffle oil […]
Breast of veal is usually braised, but in this recipe, it is covered and steam-roasted in the oven, and then roasted uncovered until browned and tender, with the bones forming a natural roasting rack. Serve the veal hot as a main course with a little wholegrain mustard, or at room temperature with some Aioli or […]
Here is a unique twist for hamburgers for your family. Use grassfed ground goat for an interesting taste experience. This recipe should make some succulent goat-burger patties for you and your family to enjoy!
This dish is the ultimate in comfort food. The recipe is a very universal recipe that is delicious with any of the following cuts: stew meat, shanks or osso bucco. This stew is best served over polenta or mashed potatoes.