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Traditional Osso Buco

Submitted by: PICKLEDPOSSUM

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

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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

Provided by: Taste of Home

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

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The Best Meatballs

Submitted by: Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

Meatballs made with ground beef, veal and pork, with garlic and Romano cheese. Finish cooking in your favorite marinara sauce.

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Wiener Schnitzel

Provided by: Carolin

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description.

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Veal Scallopini

Provided by: Taste of Home

I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.

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Osso Buco

Provided by: Amy Augustyniak

Osso Buco is an Italian dish made with veal shanks, browned and simmered with tomatoes and vegetables. Traditionally garnished with a mix of chopped raw garlic, parsley, and lemon zest.

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Three Meat Cannelloni Bake

Submitted by: MARBALET

An savory mix of veal, pork and beef, cooked with onion, celery, carrots, garlic, wine and herbs, is enriched with an opulent Parmesan cheese sauce. Roll the mix with strips of fresh pasta to make stuffed tubes, then bake with a creamy tomato sauce.

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Beef Pho

Submitted by: LETT101

Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.

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Veal Marsala

Provided by: Christine

Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant.

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Wienerschnitzel

Submitted by: Loves2CookinMN

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

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Veal Stew

Submitted by: MNKENNEY

Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.

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Classic Veal Marsala

Submitted by: NAN WAUGH

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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Veal Chop with Portabello Mushrooms

Submitted by: COOKINGQUEEN75

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.

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Veal Forestiere

Provided by: Bobbi

Thin veal cutlets are breaded and browned, then served in a sauce of mushrooms and artichoke hearts, flavored with shallots, garlic and Marsala wine.

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Ragu Bolognese

Provided by: Mike Oxsolong

This is the real deal, an authentic recipe for a meat sauce. Beef, veal, pork and bacon are cooked down in this tomato-based sauce.

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Grandma's Meat Sauce

Submitted by: ECORIA1978

Home Town: Old Bridge, New Jersey, USA

Living In: Richmond, Virginia, USA

This is a great meaty pasta sauce recipe passed down through the generations from my great great grandfather in Sicily. I also use this sauce when I make my lasagna. I don't like large chunks of meat in my sauce, so I put it all in the food processor when done and it comes out as a very thick meaty sauce.

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French Veal Chops

Provided by: Taste of Home

I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania

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