Ingredients:

5 bone Rack of Veal
to taste: salt and pepper
¾ cup white wine 200ml
Mirepoix of Vegetables (diced carrots, onions, and celery)
Maple Whiskey Sauce
Bouquetiere of Vegetable
¾ cup veal jus 200ml

For Maple Whiskey Sauce
250 ml sugar (1 cup)
200 ml maple syrup (¾ cup)
50 ml water ( 2 oz )
1 tablespoon cornstarch (15ml) diluted in a little water
4 tablespoons whiskey 60ml
½ cup toasted walnut pieces 125ml

Directions

For Maple Whiskey Sauce
In a small sauce pot bring sugar, water, and maple syrup to a boil.Remove from heat and whisk in cornstarch.Place back on heat and while whisking continuously, bring to a boil.Remove from heat when slightly thickened.Stir in whiskey and toasted walnuts.Remove from heat and allow to cool.

French clean the rack.Lightly salt and pepper the meat and place in a oiled roasting pan.
Cook in a 175ºC (350ºF) oven for 1¼-1½ hours.After ½ hour add 300g of the Mirepoix of vegetables.
Allow to roast slowly.15-20 minutes before the veal rack is finished begin brushing with Maple Whiskey sauce.When meat is glazed and cooked remove to heated platter.Deglaze the pan with white wine and veal jus.Reduce by half.Strain and set aside.Slice the veal in between the bones, into 5 pieces.
Arrange on a warmed silver platter with bouquetiere of vegetables.Serve jus on the side in a sauce boat.

Ingredients:

4 x 3-inch thick slices of veal shank
1 large sweet onion
4 cloves garlic
2 cups red wine
1 tin chopped plum tomatoes
2 cups good beef broth (or if you\’re really lucky, substitute veal glaze)
1 teaspoon lemon or orange zest
salt
pepper
1/4 cup flour
fresh parsley

Instructions

Brown the shanks on either side in a bit of olive oil in a heavy frying pan. Pop them into your slow cooker.In the same frying pan, gently saute your onions and garlic until soft. pour the red wine into the pan and use a spatula to scrape all the good brown bits off the bottom of the pan into the red wine.Pour the contents of the pan into the slow cooker.Add all the rest of the ingredients.
If you’re making this ahead to be cooked later, just pop the whole slow-cooker insert into the fridge.
When you’re ready to make your braised veal shanks, turn the slow-cooker on low and let it go for 6 to 8 hours.

When it’s ready, use a large slotted spoon to gently remove the shanks from the sauce and set the shanks aside on a plate.Pour the sauce into a saucepan, bring to the boil and thicken with a a bit of flour that’s been shaken in a jar with some red wine or beef stock.

To serve, place the shanks in a bowl and top with the nice gravy and some fresh parsley.served with a basic gremolata of lemon, parsley and garlic. It’s also nice on top of a pile of fresh polenta or grits.

1 cup chopped fresh parsley

Ingredients:

2 cups very fresh white bread crumbs 500ml
1 cup flat-leaf parsley leaves 250ml
1 teaspoon finely minced garlic 5ml
Coarse salt and freshly ground pepper to taste
1 (4-5lb ) rack of veal, brought to room temperature (2kg)
2 large egg whites, lightly beaten
3 tablespoons canola oil 60ml

Instructions

1. Preheat oven to 375°F (175°C)

2. Combine bread crumbs, parsley, garlic and salt and pepper in bowl of food processor fitted with metal blade.Process until parsley is very finely chopped and well incorporated into crumbs.Scrape mixture from bowl onto large plate.

3. Using pastry brush, lightly coat rack of veal with beaten egg whites.Roll rack in bread crumb mixture to coat entirely.

4. Heat oil in large oven proof non stick sauté pan over medium-high heat.Add veal and sear 5 minutes, or until one side is nicely browned.Turn and sear other side 3 minutes.Remove to preheated oven and roast about 1 hour, 15 minutes for medium rare; instant- read thermometer inserted in thickest part of meat should read 140- 145°F. (62°C)Remove from oven and allow to rest 10 minutes before slicing.

Ingredients:

8 lbs Osso Buco 4Kg (1½\” (3.8cm) thick)
as needed: flour
as needed: butter
1 quart dry white wine 1000ml
3 cups beef stock or broth 750ml
1½ teaspoons dried thyme 7ml
2 cups sliced mushrooms 500ml
to taste: salt and pepper
½ cup chopped parsley 125ml
¼ cup lemon juice 60ml
1/3 cup finely chopped garlic 80ml

Instructions

Roll Osso Buco in flour to coat.In large sauté pan brown in butter, turning carefully so that marrow does not fall out.Add the wine, stock and thyme.Simmer, covered, over low heat 45 minutes; add mushrooms.Continue to cook uncovered until veal is tender, about 15 minutes.Season with salt and pepper.Combine parsley, lemon and garlic.

For each serving: 1 piece of Osso Buco covered with ¼ cup of sauce.Sprinkle with 1 tablespoon of parsley mixture.

Ingredients:

10 pieces Osso Buco
to taste: salt and pepper
4 oz flour 100g
olive oil
7 oz chopped onion 200g
2 finely diced carrots
2 cups dry white wine 500ml
28 oz crushed tomatoes 800g
2 oz sun dried tomatoes julienne 50g
2 cups veal jus 500ml
pinch of thyme, saffron
bay leaf
fine julienne of one orange peel, blanched
fine julienne of one lemon peel, blanched
1 juice of one lemon
2 cloves of crushed garlic
chopped fresh parsley and basil

Instructions

Lightly flour, salt and pepper the Osso Buco.Heat olive oil in a wide heavy pot and brown the Osso Buco on both sides.Add onions, carrots, and sauté until soft and clear.Add wine, crushed and sun dried tomatoes, veal jus, herbs and spices.Simmer in low oven until tender, 1¼-1½ hours.Remove Osso Buco and keep warm.

To the pan, add garlic and reduce sauce by ½ .Add orange and lemon peels and juice.Return Osso Buco to the pan and adjust the seasonings.

To Serve: Arrange Osso Buco on platter and spoon sauce over.Dust with parsley and basil.

Ingredients:

For osso buco:
2 tbs olive oil
4 x veal shanks (each about 1 pound and 2 1/2 to 3 1/2 inches thick)
Salt and pepper
1/2 cup diced carrots
1/2 cup diced onions
1/4 cup diced celery
2 tbs crushed fresh garlic
6 x parsley sprigs
6 x thyme sprigs
1 x bay leaf
2 tbl black peppercorns
3 med ripe tomatoes, peeled and quartered
1 cup chardonnay
2 cup chicken stock
Salt to taste

For gremolata:
2 tbs chopped flat-leaf Italian parsley
2 tbs chopped garlic
Zest of 1 lemon

For polenta:
3 1/2 cup water
1 tsp salt
3/4 cup polenta
1/2 cup heavy cream
3 tbs unsalted butter
3/4 cup Pecorino Romano or Parmigiano Reggiano
Salt to taste

Instructions

Preheat oven to 350 degrees. To a 10 inch-by-2 inch All-Clad stainless fry pan (or other top-quality pan), over high heat, add olive oil. On a plate, season veal shanks with salt and pepper. Brown shanks until golden on all sides
(2 to 3 minutes per side). Reduce heat to medium-high. In a Le Creuset 7-quart round French oven pan, place shanks side by side. Set aside and get back to the fry pan.

Over medium-high heat, add carrots, onion, celery, garlic, parsley, thyme, bay leaf and peppercorns. Saute until soft, 3 to 5 minutes. Add tomatoes and cook 1 minute more. Add chardonnay, vegetable mixture and chicken stock to Le Creuset French oven pan. Cover and place in oven for 30 minutes. Turn shanks over, re-cover pan, lower heat to 300 degrees and braise until meat is soft and tender to the touch, 1 1/2 to 2 hours, while keeping level of liquid at about halfway up the shanks. Add more stock or wine if necessary.

Remove shanks from pan and keep warm. Skim fat off remaining sauce, then strain sauce. Put sauce in small saucepan over medium-high heat and reduce until slightly thickened, 5 to 8 minutes.

For gremolata: Combine all ingredients in a small bowl and set aside.

For polenta: In a 3-quart All-Clad saucepan (or other heavy, durable one), heat water and salt to a boil. Using whisk to prevent clumping, whisk in polenta. Lower heat to simmer. Allow to cook for at least 40 minutes, stirring often. This allows grains to release their starches and create a smoother result. If you prefer a bit more texture, cook for 25-30 minutes. Add cream and butter, and mix well. Just before serving, remove from heat and stir in cheese.

Taste and adjust with salt, if necessary. Serve immediately. If you have leftovers, they can be reheated by adding more liquid – water, stock, milk or cream.

To serve: Place polenta on dinner plates or serving plate, arrange veal shanks on top, spoon sauce over osso buco and garnish with a sprinkle of gremolata. And be sure to eat the marrow in the center of the bone. Serve with a Barolo wine and some crusty Italian bread.

Ingredients:

2 eggs beaten
3 1oz medallions of baby white veal (3 x 28g)
3 medallions (1/4\” thick) of francaise eggplant 65mm
3 1oz thinly sliced prosciutto 28g
3 1oz slices of fresh mozzarella (3 x 28g)
2oz Olive Oil 56g
2oz White Wine 56g
1oz Chicken Stock 28g
1 teaspoon Marinara Sauce 5ml
1 tablespoon Butter 15ml
1 tablespoon Parmigiana 15ml
1 tablespoon Parsley 15ml
¼ cup Flour 60ml
Pinch of Salt
Pinch of Pepper

Instructions

Place 2 eggs in small bowl and beat till smooth. Heat oil in sauté pan.Dip eggplant in egg-wash and place in hot oil. Lightly brown on both sides, remove and drain excess oil.

Dust veal in flour and place in hot pan. Brown lightly and flip veal and brown again and deglaze with wine.Top each medallion with tomato sauce, a pinch of parmigiana, a sprinkle of parsley, slice of eggplant, slice of prosciutto and a slice of mozzarella.

Place in oven till cheese is melted and remove stacks of veal and place saute pan on heat. Add stock, butter, parsley, salt and pepper. Stir till sauce is consistent and smooth. Pour under and over veal and serve

Ingredients:

1 cup dried black beans 250ml
3½ cups chicken stock 875ml
1 medium onion, coarsely chopped
3 minced garlic cloves
2-3 slices raw, smoked bacon chopped
2 Serrano chilies, chopped
1 sprig fresh Epazote (available in Latin American markets)
to taste: salt and pepper
4 ears fresh sweet corn
¼ cup bacon fat (or vegetable oil) 60ml
1 shallot, finely chopped
1 tablespoon freshly squeezed lemon juice 15ml
2 tablespoons corn oil 30ml
4 6oz Veal Loin Steaks (slightly flattened)

Instructions

Place the beans in a large, heavy saucepan.Add cold water to cover and soak for 8 hours or overnight.Drain and rinse under cold water.Return the beans to the saucepan and add the chicken stock, onion, half the garlic, the bacon, Serrano chilies, Epazote, and salt and pepper to taste.
Bring to a boil, reduce the heat to moderate and simmer until to beans are tender, 1 hour.Transfer the beans to a food processor and puree until smooth.Add additional chicken stock to thin, if necessary; there should be about 2 cups puree. (500ml)Return the puree to the saucepan and keep warm.
Shuck the corn and remove the silk.Cut down the center of the kernels in each corm row with a paring knife.

Scrape the kernels off the cob with the back of a chopping knife, retaining all the liquid and pulp.Heat the bacon fat in a medium saucepan over moderately high heat.Add the corn, shallot, and the remaining garlic.Reduce the heat to moderately low and simmer until softened, 10-15 minutes, stirring often.Season with lemon juice and salt to taste. Keep warm.Light a charcoal fire and let the coals burn down to a gray ash.Rub a bit of the corn oil on a grill and set over the coals.Brush the remaining oil over the veal steaks and season with salt and pepper to taste.Grill the steaks for 2-3 minutes per side, turning 90º halfway through each side to form a quadrillage, or grill markings the veal will be slightly rare.Heat four dinner plates.Place a steak on each one with about 2 tablespoons (30ml) of each puree.

Ingredients:

6 lbs Veal Boneless Strip Loin 3000g
½ cup olive oil 125ml
¼ cup lemon juice 60ml
1½ cups chopped parsley 375ml
1/3 cup minced garlic 80ml
1 tablespoon fresh thyme, chopped or 15ml
1 teaspoon dried thyme 5ml
1 teaspoon ground black pepper 5ml
3 lbs mixed salad greens 1500g
1 lbs sliced mushrooms 500g
5 ½ cups vinaigrette 1375ml

Vinaigrette
3 cups olive oil 750ml
1¼ cups red wine vinegar 310ml
¼ cup lemon juice 60ml
to taste: salt and pepper

Directions

For Vinaigrette
Combine oil, vinegar, and lemon juice whisk to blend.Season to taste with salt and pepper.

Whisk oil and juice to blend.Combine parsley, garlic, thyme and pepper. Rub veal with oil mixture.Roll in herb mixture to coat.Roast in 350ºF (176°C). oven until meat thermometer registers 150ºF (65°C)

For each serving: Line plate with 2 ounces of greens. (56g)Arrange ¾ ounce (20g) mushrooms and 3 ounces warm sliced veal on greens.(85g)Drizzle with 3 tablespoons Vinaigrette. 45ml

Ingredients:

6 oz Veal Strip loin 160g
2 oz shallots, chopped 50g
butter
1 teaspoon black peppercorn, crushed 5ml
¼ cup balsamic vinegar 50ml
¾ cup thickened Veal Jus 200ml
2/3 cup Canadian Port Wine 150ml
3 oz fresh or frozen raspberries 100g
1 juice of one fresh lemon
1 teaspoon fresh chopped basil 5ml
1 oz raspberry jam 40g
lime juice
Tarragon

Instructions

Marinate the strip loin in olive oil, tarragon, basil, and lime juice for 30 minutes before cooking.Sear strip loin on hot broiler only long enough to brand the veal in a waffle or diamond pattern on both sides.Then move to a cooler part of the broiler to cook until done.Sauté shallots in butter until clear and soft.Add pepper, vinegar, port, juice, raspberries and jam.Simmer until reduced by ¼ .Crush berries with a whisk, add lemon juice and adjust seasonings.Stir in fresh basil and serve.

To Serve
Form a bed of sauce on the plate and set steak on sauce.Garnish with whole fresh raspberries.