Whether you find it ethical to eat veal or not, there’s no denying how good it tastes. Saddled with some extra ground veal that you’re trying to use? Though in most situations you can use ground veal ...

This recipe is a blueprint for any cut of meat that benefits from slow cooking: shank, shoulder, short ribs, butt. The braising time may vary; what you're aiming for, whatever the cut, is meat that ...

Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per ...

Our classic veal Milanese recipe pairs crispy-tender pan-fried veal cutlets with a zesty arugula, tomato, and lemon salad.

PROVIDENCE, R.I. -- Over the years chefs have shared lovely recipes with is, including one for Veal and Peas from Roma on Federal Hill in Providence. On a wintry day, doesn't it sound like just what ...

There’s nothing like a tender cut of steak for dinner, and the Institute of Culinary Education (ICE) has a recipe for meat lovers everywhere. Hervé Malivert, the director of culinary affairs at the ...

Instructions: Dredge the veal in flour and shake off excess. Heat a heavy-bottomed pan over medium high heat and add olive oil and butter. In the oil and butter, cook the veal until nicely browned, ...