Veal meal appeal
January 30, 2011 12:35 PM Subscribe
How should I cook an entire leg of veal?
I'm looking for an easy and delicious way of preparing a whole (bones and all) leg of veal. Most recipes seem to be for boneless cuts, and ideally I'd like to avoid having to do too much pre-cooking butchering. Any suggestions you might have would be greatly appreciated.
I'm looking for an easy and delicious way of preparing a whole (bones and all) leg of veal. Most recipes seem to be for boneless cuts, and ideally I'd like to avoid having to do too much pre-cooking butchering. Any suggestions you might have would be greatly appreciated.
I would cook it the same as a leg of lamb. I personally would rub it with a tapenade bake it high until there is a nice crust then turn it down really low like 250 F until it hits an interior temp of 140 F. You could also do an herb or pesto rub. Make sure you cook it with fat because veal tends to be lean. Let it sit for 20 min after cooking and make a sauce from the pan drippings. I'm on a date kick right now, so I would serve it with a date paste. Pecans, chopped dates and whatever gets your fancy.
posted by I love you more when I eat paint chips at 3:23 PM on January 30, 2011
posted by I love you more when I eat paint chips at 3:23 PM on January 30, 2011
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the best recipe I've heard to date was a mixture of sweet white wine and raspberry cordial with some lemon juice, a few sloe berries, a stick of cinnamon, and salt. Marinade it overnight in this. Then slow roast and reduce the mixture until it forms a glaze with which you coat the finished veal shank.
posted by Wilder at 1:08 PM on January 30, 2011