Osso Buco / Roasted Veal Shanks

6 pieces veal shanks, each about 2 1/2 inches long
3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp pepper
1 onion, cut up
3-5 Tbsp hot water

Place veal in single layer in heavy roasting pan. Sprinkle with oil, lemon juice, and pepper. Arrange onion on top. Cover and cook in 350F oven for 1 1/2 hours or until tender. Uncover and brown for 30 minutes longer, adding water to increase natural juices, if necessary. This recipe can be used with a veal roast. Substitute shoulder or rump roast for the shanks and proceed as above.

From Kathie Bernstein in The Great Tomato Patch Cookbook
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Veal, Carrot and Chestnut Ragout

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

18 fresh chestnuts--If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used.

2 1/2 pounds veal stew meat, cut into 2x1-inch pieces
4 tablespoons olive oil

1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine

6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

Preheat oven to 400 deg. F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.

Pat veal pieces dry with paper towels. Sprinkle with pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.

Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.

Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl. Serves 6.

From: Epicurious: Bon Appétit, October 1997 [archive.org]
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Veal Roast (Arrosto)

2 garlic cloves, minced
3 Tbsp olive oil
1/4 tsp pepper
1 tsp dried sage leaves
1 Tbsp dried rosemary (if you have fresh, tuck branches and leaves under the string ties)
1 boneless veal shoulder roast, 2 1/2 to 3 pounds, trimmed of fat, rolled and tied
3 cups Chicken stock or broth [note: original recipe called for 2 cups stock plus 1 cup dry white wine]

Preheat oven to 350F. In small bowl mix sage, rosemary, garlic, oil, and pepper. Rub surface of veal with this seasoned oil. Place roast in a large roaster pan with a lid. Pour 2 cups stock around veal. Roast partially covered for 1 hour, turning 2 or 3 times, until barely tender. Uncover and roast until lightly browned, about 15 minutes longer. Remove meat from pan, and tent with foil to keep warm. Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan. Add remaining stock to pan. Season with additional pepper to taste. Slice veal roast and serve with pan juices.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Italian Veal Chops

8 veal chops
pepper to taste
oregano
chopped parsley
2 garlic cloves, minced
1 can (1 lb. 12 oz) tomatoes

In skillet, brown chops. Season with pepper. Sprinkle with oregano and parsley. Add garlic and tomatoes. Cover and simmer until tender, about 2 hours.

From Vivian Kelly in The Great Tomato Patch Cookbook
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