New year, new recipes

Veal Milano, Osso Bucco and Red Wine Veal Patties - celebrate the first week of 2011 with these three delicious dishes.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
January 3, 2011 10:48
2 minute read.
Veal

Veal 311. (photo credit: Gourmetkoshercooking)

For more great kosher recipes go to: www.gourmetkoshercooking.com

Not everyone eats veal; however if you do not have a political position, here are some great dishes to enjoy.

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Easy Veal Milano

Ingredients
1 pound veal cutlets
3 tablespoons flour
¼ teaspoon pepper
2 tablespoons olive oil
1 tablespoon margarine
1 cup sliced fresh mushrooms
1 teaspoon minced garlic
1 (14-1/2 ounce) can whole tomatoes, undrained
3 tablespoons sliced black olives
¼ teaspoon basil
2 cups cooked linguine

Directions
Dredge cutlets in flour and pepper.  Heat oil and margarine in a large skillet over medium-high heat.  Add veal and cook 2 to 3 minutes per side, until browned.  Remove from pan and sauté mushrooms and garlic until soft.  Stir in tomatoes, breaking up as you go, olives and basil.  Cook for about 5 minutes.  Return veal to pan and heat through.  Serve over pasta.

Osso Bucco

Ingredients
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 teaspoon minced garlic
¼ cup margarine
3-4 veal shanks, cut into 3-inch pieces (you need to have the butcher do this since it is cutting through bone)
¾ cup flour
½ cup oil
1 cup white wine
2 cups beef broth
1 (15 ounce) can diced tomatoes
Pepper

Directions
Sauté onion, carrots, celery and garlic in margarine in Dutch oven over medium heat until soft. Remove from heat.  Dredge veal in flour and heat oil in a large skillet.  Brown veal on all sides.  Arrange on top of vegetables in Dutch oven.  Drain fat from skillet an add wine.  Scrape up brown bits and boil for up three minutes. Pour over veal.  Add broth, tomatoes and pepper. Veal should be covered with liquid; if not, add a little more broth.  Bring to a boil; cover and reduce heat.  Simmer for about 2 hours or bake in the oven at 350 for about 2 hours.

Veal Patties with Red Wine

Ingredients
1-1/2 pounds ground veal
½ teaspoon pepper
2 tablespoons oil
1 (8 ounce) package sliced mushrooms
½ sliced scallions
2 tomatoes, diced
½ cup red wine

Directions
Combine veal and pepper and shape into patties.  Heat oil in a large skillet over medium-high heat.   Add patties and cook until done – about 5 minutes per side. Remove from skillet and add mushrooms and sauté.  Add scallions, tomatoes and wine.  Bring to a boil, reduce heat and simmer for 5 minutes. Return veal patties to the skillet and heat through.


For more great kosher recipes go to: www.gourmetkoshercooking.com


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