Pan Roasted Veal Shoulder Recipes

ROASTED VEAL WITH POTATOES RECIPE

Steps:

• Heat the oven to 180C / 356F.
• Tie the Veal Meat and place it into a large frying pan.
• Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
• Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
• Saute' the Veal over medium fire.
• In the meantime, peel the Potatoes and cut them into chunks...

PAN SEARED AND ROASTED VEAL CHOPS

Steps:

• 1. Preheat oven to 350. Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.
• 2. Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.
• 3. Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.
• 4. While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.
• 5. Remove foil from platter and pour sauce over chops. Serve immediately.
• 6. Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.

PAN-ROASTED VEAL CHOPS WITH ARUGULA

Steps:

• Preheat oven to 425°F.
• Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
• While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
• Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
• Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

PAN ROASTED VEAL CHOPS

Steps:

• Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
• Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
• Roughly chop the leeks.
• Mince shallot and thyme.
• Pre-heat the oven to 450°F.
• Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
• Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock at this point.
• Meanwhile, heat your oven proof pan over medium-high heat for three or four minutes.
• Add the canola oil and heat until the oil shimmers.
• Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
• Flip the chops over and cook for another minute, then slide the oven proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart)
• While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper and cook over medium-high heat to warm up.
• To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.

PAN ROASTED VEAL SHOULDER

Steps:

• Mince garlic with anchovies.
• If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
• In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
• Transfer veal to a plate.
• In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
• Transfer veal to a cutting board and let stand 10 minutes.
• Skim any fat from liquid in kettle.
• Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter.
• Cut veal crosswise into 1/2-inch-thick slices and discard string.
• Arrange slices over pan juices and spoon sauce over meat.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

BREADED VEAL CHOPS

Steps:

• Put the beaten eggs into a deep dish. Set aside. In a large flat dish add the seasonings and the bread crumbs. Set aside. Pat the veal dry and dip into the egg mixture. Let the egg mixture drip off the excess. Put on flat dish and coat the veal on both sides. Put that on a large plate.
• Repeat these steps for the remaining veal. Let this rest for about 20 minutes so the crumbs will stick better to the meat. You can also refrigerate this now and fry when ready to use.
• Using a large skillet heat the oil on low to medium heat. When oil is hot place the chops in pan and fry for about 4 minutes on each side. Remove and let rest. If you are making more than the recipe calls for, place the chops in a preheated 225 degree oven, to keep warm.
• Serve with potatoes, rice, pasta and/or a salad or green vegetable.

PAN-ROASTED VEAL WITH SALSA VERDE

Steps:

• Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
• Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.