Veal, sourced from calves aged 4 to 5 months, offers a delicate and succulent taste that surpasses ordinary beef. Its tender texture makes it ideal for a range of dishes—from everyday meals to special occasions. Here are four exceptional recipes to showcase this exquisite meat.
Veal with Oranges and Sweet Pepper
Top 4 Irresistible Veal Dishes You Must Try
Ingredients: 600 g veal, 2 tbsp soy sauce, 2 sweet peppers, 1 tsp grated orange zest, 125 ml orange juice, 1.5 tsp grated ginger root, 1.5 tsp cornstarch, 2 oranges.
Slice the veal into thin strips, about 2 cm long. Place in a bowl, pour over soy sauce, mix well, and let marinate for 30 minutes. Wash the peppers, remove seeds, and cut into 0.5 cm strips. Clean the green onions and slice into 3 cm pieces. Heat 1 tbsp oil in a large wok, add the peppers, and stir-fry for 4 minutes. Transfer to a bowl. In the same wok, fry the onions for 1 minute, then add to the peppers. Pour remaining oil into the wok, add the meat, and fry for 3–4 minutes. Transfer to the vegetable bowl. In the wok, combine orange zest, orange juice, ginger, and cornstarch; warm for 2–3 minutes. Return meat and vegetables to the wok. Peel the oranges, halve them, and slice thinly. Add to the wok and cook, stirring constantly, for 2 minutes. Season with sugar to taste.
Veal with Cherry Sauce
Ingredients: 240 g veal, 40 ml dry red wine, 40 g cherries, vegetable oil to taste, cherry tomatoes, 50 g pear, sugar to taste, butter to taste.
Pour the wine into a saucepan and reduce slightly. Add the cherries and cook until the sauce thickens. Grill the veal on both sides until golden brown, then finish cooking in an oven preheated to 180°C. Peel a portion of the pear and cut into a slice. In a pan, melt butter, add the pear slice, sprinkle with sugar, and fry until golden. Place the pear on a plate, top with the cooked veal, and drizzle with the cherry-wine sauce. Garnish with cherry tomatoes.
Veal Ossobuco
Ingredients: carrots, 2 onions, 3 celery stalks, 6 tbsp vegetable oil, 3 garlic cloves, salt and pepper to taste, 1.5 kg veal shanks, 2 tbsp flour, 500 g tomatoes, a bunch of herbs, 100 ml dry white wine, 1.5 cups meat broth, 2 bay leaves.
Peel and dice the carrots and onions. Cut celery into cubes. Sauté the vegetables in 3 tbsp oil until golden. Near the end, add thinly sliced garlic, salt, and pepper. Trim excess fat from the veal shanks and cut into medium-thick crosswise slices. Dredge in flour and fry in the remaining oil until golden brown. Transfer the meat to the vegetable mixture. Blanch the tomatoes in boiling water for 1 minute, then peel and chop finely. Chop the herbs. Pour the wine into the pan used for the meat and boil for 5 minutes. Add the broth, tomatoes, bay leaf, herbs, and seasonings. Simmer for 5–10 minutes. Return the veal and vegetables to the pan, adding more broth if needed. Cover and simmer on low heat for 1.5 to 2 hours.
Veal in Creamy Mushroom Sauce
Ingredients: 400 g veal, salt and pepper to taste, 300 ml cream, 1 onion, 4 g nutmeg, 30 g butter, 100 g mushrooms, 1 garlic clove, 40 g flour.
Cut the veal into long strips. Pat dry with a paper towel and fry in butter until golden. Lightly season with salt. Remove from heat and keep warm. Finely chop half the onion, the garlic clove, and one medium white mushroom. In a small saucepan, sauté the onion and garlic in butter until translucent. Sprinkle in 2 tbsp flour and stir with a wooden spatula. Gradually pour in the cream, whisking constantly to avoid lumps. Season with salt and freshly ground black pepper. If the sauce is too thick, add a little hot water. Stir in the mushrooms and mix thoroughly. Add a pinch of ground nutmeg. Cook over low heat for 5 minutes, stirring continuously. Pour the sauce over the meat and stir. The consistency should resemble sour cream. Remove from heat and let rest, covered, for 10 minutes.
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