delicious veal


Cut from the Forequarter






Professional Veal Shoulder Recipes

Grain-Fed Veal and Fennel Fricassee  
Grain-Fed Veal Curry Cassoulet   Grilled Veal Rib Chop with Veal Shoulder Tart Cherry Sausage, Butternut Squash-Root Vegetable Hash and Preserved Cherry Veal Glace
Lemongrass and Kaffir Lime Blanquette de Veau    


Grain-Fed Veal and Fennel Fricassee

By Frances Deskin from East City Grill

5 lb. grain-fed veal shoulder, trimmed and cut into large cubes
Salt and pepper, to taste
2-3 cups all purpose flour
½ cup olive oil
1 ½ to 2 gallons white veal or chicken stock
½ lb. butter
3 cups fennel, large dice
2 cups baby carrots, sliced into ½” pieces
2 cups parsnip, large dice
2 cups celeriac, large dice
2 cups red pearl onions, peeled
2 cups white wine
1 quart heavy cream

1. Season veal generously with salt and pepper. Place in a large bowl and toss with flour. Over medium high heat,
warm olive oil in a large, heavy bottomed rondeau (wide cooking pot with medium-low sides.) Lift veal out of the flour
with hands so that some of the flour falls through fingers, but some stays on the veal. Transfer into preheated rondeau.
Try to keep the veal in a single layer. Allow veal to color only lightly before turning.

2. Meanwhile, in another rondeau over medium heat, melt the butter. Add all the vegetables; and stir them gently until
evenly coated with the butter. Sweat the vegetables for 5 to 10 minutes. Sprinkle with some of the remaining flour
(from the veal dredge) to absorb the butter, forming a chunky roux. Deglaze with white wine.

3. Return attention to the veal: once veal is very lightly colored on all sides, slowly add stock to the pot, stirring
to loosen the fond and form a meaty veloute.

4. Pour veal/stock mixture over the vegetables. Stir gently to combine. Add cream. Adjust seasoning to taste.
Once the fricassee has returned to a gentle boil, cover the rondeau with a tightly fitting lid (or aluminum foil)
and place it in a 350°F oven for about one hour, or until veal is quite tender.

Grain-Fed Veal Curry Cassoulet

By Grain-Fed Veal Curry Cassoulet

1 Bag Camellia brand navy (pea) beans washed & soaked
6 cups water
3 cups beef stock (Rachel Ray brand) or homemade is even better
3 Tlb. Extra virgin olive oil
1 lb grain fed veal cubed, (1 × 1 inch cubes)
4 stalks celery diced
1 small red onion diced
5 carrots peeled and thick sliced
3 medium red skin potatoes cubed skin on
4 Large cloves garlic
1/8 tsp. ground cloves
2 tsp. fresh thyme
1 tsp. McCormick’s dry thyme
1 tsp. Rosemary
1 tsp. basil
1 tsp. oregano
½ tsp. Tarragon
1 tsp. coriander seeds fresh ground in mortar
1 tsp. cumin
½ tsp. India Turmeric
½ tsp. cinnamon
2 tsp. kosher salt
½ tsp. Chipotle chili pepper
1 14.5 oz can Hunt’s petite diced tomatoes

Yield 8 servings

In a large Dutch oven over medium high heat add water, stock and beans bring to a boil and turn down to medium
heat and allow simmering 40 minutes. In a large frying pan heat olive oil and add veal cubes until just browned,
remove and set aside. To the unwashed meat pan add celery, onion, carrot and garlic cook for about 7 minutes
pour the vegetable mixture in to the dutch oven. Add one scoop of stock from Dutch oven to deglaze pan. Pour the
deglazed stock back in to the dutch oven and add veal to the mixture. When the pot comes back up to bubbling
simmer add ground cloves, thyme fresh and dry, rosemary, basil, oregano, tarragon, coriander seeds, cumin,
turmeric, cinnamon, salt and chipotle stir well and allow simmering another 30 minutes stir often. Lastly stir in
the tomatoes and potatoes and allow simmering another hour until beans are tender and the broth resembles a stew.

This is such a nice comfort food. The aroma that fills the air is indescribable! I came up with this recipe when I was
doing culinary travels around the world. I found it interesting that in the Indian language the word curry does not exist.
The British came up with the word curry. In India the people eat a very healthy fresh diet that varies with each region.
A curry is not the yellow powder spice you find in your local market marked curry. A curry is a blend of fresh ground
spices added to a dish. It also usually means a very slow cooking method. The grain fed veal adds just the right texture,
very tender with an extra burst of fresh flavor, perfectly matched with the spices in this recipe

Lemongrass and Kaffir Lime Blanquette de Veau

By Trevor Hardwick

2 lbs Grain-Fed Veal shoulder (1" pieces, trimmed of excess fat)
7 Cups Veal or Chicken Stock
3 Stalks Fresh Lemongrass (white part, chopped)
6 Fresh Kaffir Lime Leaves (center stem removed, chopped)
11/2 lbs(3-4 sheets) Frozen puff pastry
18 Pearl onions (blanched)
3 Leeks (1/2" pieces, white part only)
1 Carrot (1/2" pieces)
1 Celery Stalk (1/2" pieces, strings removed)
1 Cup Fresh or frozen peas
21/2 Tblspns Butter
21/2 Tblspns Flour
1/2 Cup Heavy Cream
2 Tblspns Fresh Chopped Chives
To taste Salt & pepper
To taste Fresh lime juice

6 Servings

1. In a medium saucepan, place veal and veal stock. Wrap the lemongrass and lime leaves in a cheesecloth purse
and add to pot. Over medium heat bring to boil and immediately reduce heat to low. Gently simmer until meat is tender
(approx. 50 mins).

2. While meat is simmering, prepare puff pastry lattices by cutting 1/2" strips and weaving them into approx. 7" squares,
large enough to cover 8 oz ramekins. Bake on silpats at 400F for 10-15 minutes until golden brown. Hold until service.

3. When cooked, remove the meat from pan and keep warm. Discard the flavoring purse.

4. To the remaining stock, add onions, leeks, carrots, and celery. Cook over medium heat until tender
(approx. 10-15 mins). Add the peas and cook briefly.

5. While the vegetables are cooking prepare a golden roux with the butter and flour. When vegetables are ready,
combine them with the veal. Add 11/2 cups of the stewing stock to the roux together with the cream. Cook until thickened.

6. Combine the veal, vegetables and prepared sauce, add chives and refine seasonings with salt, pepper and lime juice.

Warm six 8 oz. ramekins and portion the stew into the containers, covering each with the golden, puff pastry crust.
Serve immediately, while hot.

Lemongrass & Kaffir Lime Blanquette de Veau

Grilled Veal Rib Chop with Veal Shoulder Tart Cherry Sausage, Butternut Squash-Root Vegetable Hash and Preserved Cherry Veal Glace

By Lenny Russo from Heartland Contemporary Midwestern Restaurant & Wine Bar in St. Paul, Minnesota

For the veal chop and veal sausage:
1 ea. veal shoulder-tart cherry sausage (see recipe)
1 ea. veal rib chop, frenched
½ tsp. fresh rosemary, chopped
½ tsp. fresh lavender, chopped
1 tsp. grape seed oil
pinch fine sea salt
pinch Tellicherry black pepper, freshly ground

For the plate:
1 portion veal rib chop and veal shoulder-tart cherry sausage (see above)
5 oz. butternut squash-root vegetable hash (see recipe)
2 oz. preserved cherry veal glace (see recipe)

Brush the veal chop on both sides with the grape seed oil. Season it with the salt, pepper and herbs. Set aside.
Meanwhile, grill the sausage over a medium high grill brushed with some grape seed oil. When the sausage is
cooked partially through, flip it; and place the veal chop alongside it. Grill the chop on both sides until desired internal
temperature is achieved, preferably no more than 130° Fahrenheit. Remove the sausage and the chop from the grill
and set aside. Meanwhile, prepare the hash according to the recipe and transfer it to the center of a serving plate.
Slice the sausage in half diagonally and arrange it on top of the hash. Prop the veal chop against the sausage.
Spoon the glace over the veal and around the edge of the hash. Serve immediately.

Preparation time: 10 minutes
Serves one.
© 2008, Leonard P. Russo
Veal Shoulder-Tart Cherry Sausage

1 ½ lb. medium ground veal shoulder
3 lb. medium ground pork shoulder
1 Tbsp. sea salt
2 tsp. Tellicherry black pepper, finely ground
1 ea. whole nutmeg grated
2 tsp. ground mace
2 tsp. ground ginger
½ tsp. ground cloves
1 tsp. ground juniper berries
2 Tbsp. fresh rosemary, finely chopped
1 c. preserved tart cherries
1 c. cold water

Place all of the ingredients in a nonreactive mixing bowl. Mix well and cover tightly with plastic wrap. Refrigerate for one hour.
Soak some fresh pork casing in cold water. Using a sausage stuffer according to the manufacturer’s instructions,
stuff the casing with the veal sausage at a ratio of four sausages to one pound. The sausages may be frozen of
stored under ice until needed.

Preparation time: 2 hours
Yield: approximately twenty 4 oz. sausages
© 2008, Leonard P. Russo
Winter Squash-Root Vegetable Hash

2 oz. hard winter squash such as butternut, peeled; diced ¼" and blanched
1 oz. sweet onions, peeled and diced ¼"
2 oz. assorted root vegetables such as turnips, parsnips and carrots; peeled, diced ¼" and blanched
¼ tsp. thyme leaves
¼ tsp. Italian parsley, chopped
2 tsp. rendered duck fat
½ tsp. sea salt
¼ tsp. Tellicherry black pepper, freshly ground

In a frying pan over medium heat, fry the vegetables in the duck fat until tender. Using a wooden spoon so as not
to break apart the vegetables, gently stir in the thyme, parsley, salt and pepper. Serve immediately.

Preparation time: 10 minutes
Yield: 5 oz.
© 2006, Leonard P. Russo
Veal Stock

50 lb. veal bones
2 lb. white onions, peeled and diced ¼"
2 lb. carrots, peeled and diced ¼"
2 lb. celery, peeled and diced ¼"
2 ea. garlic bulbs, quartered
2 c. tomato concentrate
2 c. red wine
1 ea. bouquet garni (consisting of 6 thyme sprigs, ½ bunch parsley, 6 marjoram sprigs,
2 bay leaves and 40 black peppercorns)

Pour the wine into a large, nonreactive pot, and add the bouquet garni. Heat over high flame until the wine is
reduced in volume by one half. Add the stock, and return the pot to a boil. Reduce the heat to a steady simmer,
and reduce the stock by three quarters of its volume making sure to periodically skim the top to remove any fat or
albumin that may accumulate there. Discard the bouquet garni, and strain the stock through a fine mesh chinois
lined with moistened cheesecloth. Chill immediately in an ice bath.

Preparation time: 3 hours
Yield: approximately 1.4 gallons
© 2001, Leonard P. Russo
Preserved Cherry Veal Glace

1 gal. veal glace (see recipe)
2 c. dry red wine
2 c. preserved cherries, tart or sweet depending upon preference and availability
2 t. sea salt
1 t. Tellicherry black pepper, freshly ground

In a nonreactive sauce pot, heat the red wine over medium heat to a light simmer. Reduce it by one half of its volume.
Add the glace and simmer for ten minutes. Add the cherries. Season it with the salt and pepper. Transfer to a
holding pan for service, or chill immediately in an ice bath to be reserved in a labeled container with a tight fitting lid
for future service. This sauce may be reheated in small portions á la minute and mounted with a small knob of whole
unsalted, high fat butter if desired.
Preparation time: 20 Minutes
Yield: 5 quarts