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PHOTO BY: bhague

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DAILY RECIPE

I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.

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Osso Buco Recipes

Osso buco, braised veal shank, is an Italian cool-weather classic.

Veal Cutlet Recipes

From Veal Marsala to Wienerschnitzel, veal cutlets are featured in many cuisines.

Summer Wines: Rosé

These under appreciated wines pair wonderfully with veal. Thomas O. Ryder has several excellent recommendations; all under $15 a bottle.

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NEWEST VEAL RECIPES

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Frikadeller (Danish Meatballs)

Submitted by: Marigat

Living In: Port Washington, Wisconsin, USA

Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country.

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Grandma's Old Italian Spaghetti Sauce with Meatballs

Submitted by: cherbear

Call it sauce or call it gravy, it's an old-school spaghetti sauce and meatballs, with pig feet and pork neck bones to build layers of flavor. It's simmered for most of a day. Serve with spaghetti.

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Sekanice (Easter Meatloaf)

Submitted by: Kelley W

This is a recipe my Bohemian grandmother used to make for Easter every year. I was fortunate enough to have learned how to make it before she passed away and my family says I nailed her recipe on the head. The key: lots of garlic and chives and onions! Sorry the quantity is so large, but I have no idea how to scale it down much more. My grandma said 'back in the day' there were a lot of Bohemians in the neighborhood and they would use crates of eggs and make the mixture in the bathtub!

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Solianka or Russian Beef Soup

Submitted by: Karena

The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

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Veal Shank Fricassee

Submitted by: Jean Wright

This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington