Braised Veal Shoulder recipes

Results: 1 - 10 of 2371
Ingredients (6) Eye: 1 boneless veal shoulder, about 3 lb each, rolled and tied 2 Tbsps. vegetable oil 1 cup carrots\grated, chopped 1 cup onions\co... ( more )
- 1 boneless veal shoulder, about 3 lb each, rolled and tied
- 2 Tbsps. vegetable oil
- 1 cup carrots\grated, chopped
- 1 cup onions\cooked, chopped
- 2 cloves garlic, minced
- 1 Tbsp. paprika
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Dry veal with paper towels. Heat oil in a heavy casserole over mediumhigh heat. Brown meat... ( more )

Prep: 10m Cook: 160m Servs: 8

Ingredients (12) Eye: <B>For veal</b> 2 cups boiling water 1 oz dried porcini 1 (4 1/2- to 5-lb) boneless veal shoulder roast, rolled and tied by ... ( more )
- <B>For veal</b>
- 2 cups boiling water
- 1 oz dried porcini
- 1 (4 1/2- to 5-lb) boneless veal shoulder roast, rolled and tied by butcher
- 2 large garlic cloves, cut lengthwise into 20 thin slices
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water<B>For gremolata</b>
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely grated fresh lemon zest
- 2 teaspoons minced garlicAccompaniment: <a href ="/recipes/recipe_views/views/104900"> porcini matzo polenta wedges </a>
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Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Li... ( more )

Prep: 40m Servs: 6

Ingredients (12) Eye: 4-6 lbs boneless pork shoulder 2-3 tablespoons olive oil 1 onion 4 medium tomatoes 4-6 cloves garlic 1/2 teaspoon cumin 2-4 spr... ( more )
- 4-6 lbs boneless pork shoulder
- 2-3 tablespoons olive oil
- 1 onion
- 4 medium tomatoes
- 4-6 cloves garlic
- 1/2 teaspoon cumin
- 2-4 sprigs fresh oregano
- 2 whole cloves
- 2 bay leaves
- 2 dried chipotle peppers
- 1/4-1/2 cup water
- salt and pepper
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A savory, spicey pork roast. The recipe comes from a TV station. ( more )

Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 ... ( more )

Prep: 120m

Ingredients (18) Eye: 1 tablespoon olive oil 4 shoulder lamb chops 1 large sweet onion 3 medium carrots 3 large celery ribs 1/2 lemon 1/2 cup red win... ( more )
- 1 tablespoon olive oil
- 4 shoulder lamb chops
- 1 large sweet onion
- 3 medium carrots
- 3 large celery ribs
- 1/2 lemon
- 1/2 cup red wine (sherry or port is good) or beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 (14 ounce) can tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cloves garlic
- 1 tablespoon light soy sauce
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 3-4 sprigs fresh mint
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Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as m... ( more )

Trim fat from chops. Heat oil in large deep non stick frypan or Dutch oven; brown chops on b... ( more )

Prep: 15m

Ingredients (1) Eye: <b>For shanks</b><br> 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)<br> ... ( more )
- <b>For shanks</b><br> 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)<br> 3/4 cup all-purpose flour<br> 3 1/2 teaspoons salt<br> 1 1/4 teaspoons black pepper<br> 6 tablespoons extra-virgin oliv
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Make shanks: Put oven rack in middle position and preheat oven to 350&#176;F. Pat shanks dr... ( more )

Prep: 45m Servs: 4

Ingredients (13) Eye: 1 3/4-ounce package dried porcini mushrooms 8 large garlic cloves 1 tablespoon chopped fresh rosemary 1 tablespoon fresh thyme ... ( more )
- 1 3/4-ounce package dried porcini mushrooms
- 8 large garlic cloves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 5-pound veal shoulder clod roast, tied to hold shape 1/4 cup olive oil
- 2 pounds meaty veal neck bones
- 4 cups canned low-salt chicken broth
- 1/2 cup dry red wine
- 1/2 cup drained chopped canned tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
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Preheat oven to 350&deg;F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop ... ( more )

Servs: 8

Ingredients (10) Eye: 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total) 3 tablespoons butter 2 tablespoons olive oil 2 large red on... ( more )
- 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 large red onions, coarsely chopped
- 6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
- 1 head of garlic, unpeeled, cut horizontally in half
- 8 large fresh thyme sprigs
- 1 1/2 pounds tomatoes, coarsely chopped
- 1 1/2 cups (or more) water 2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
- 1 bay leaf
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Preheat oven to 350&deg;F. Trim fat from lamb and discard. Cut each chop lengthwise along bo... ( more )

Servs: 4

Ingredients (1) Eye: 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)<br> 2 garlic cloves, cut into slivers<br> 2 tablespo... ( more )
- 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)<br> 2 garlic cloves, cut into slivers<br> 2 tablespoons olive oil<br> 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices <br>
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Preheat oven to 325&#176;F. Score fat and any skin on pork in a crosshatch pattern. Make sl... ( more )

Prep: 30m Servs: 4

Ingredients (1) Eye: 2 1/2 cups reduced-sodium chicken broth (20 fl oz)<br> 1/3 cup matzo meal<br> 7 oz brine-cured green olives (1 cup medium), ... ( more )
- 2 1/2 cups reduced-sodium chicken broth (20 fl oz)<br> 1/3 cup matzo meal<br> 7 oz brine-cured green olives (1 cup medium), pitted<br> 2 garlic cloves, chopped<br> 1 large egg<br> 1/2 teaspoon salt<br> 1/2 teaspoon black pepper<br> 1/4 cup pl
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Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes. While matzo soaks, ... ( more )

Prep: 30m Servs: 4

Ingredients (1) Eye: 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces<br> 1 teaspoon salt<br> 2 tablespoons extra-virgin olive oil<br> 6... ( more )
- 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces<br> 1 teaspoon salt<br> 2 tablespoons extra-virgin olive oil<br> 6 cups chopped <a href="/recipes/recipe_views/views/232803">braised veal shanks</a> with sauce, reheated to warm<br> 3 cup
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Roast eggplant: Put oven rack in middle position and preheat oven to 425&#176;F. Toss eggpla... ( more )

Servs: 8

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