1¾ oz package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary 15ml
1 tablespoon fresh thyme leaves 15ml
1 teaspoon kosher salt 5ml
½ teaspoon ground black pepper 2.5ml
1 5lb veal shoulder clod roast, tied to hold shape 2kg
¼ cup olive oil 60ml
2 lbs meaty veal neck bones 1kg
4 cups canned low-salt chicken broth 1litre
½ cup dry red wine 125ml
½ cup drained chopped canned tomatoes 125ml
3 tablespoons tomato paste 45ml
1 tablespoon balsamic vinegar 15ml

Instructions

Preheat oven to 350°F. (176°C).Grind mushrooms to powder in coffee or spice mill.Coarsely chop garlic, rosemary, thyme, salt and pepper in processor.Set aside 1 tablespoon (15ml) garlic mixture; press remainder, ½ teaspoon at a time(2.5ml), into center of veal through openings of string (or poke holes in veal and push garlic mixture in).Coat outside of veal with mushroom powder.Heat oil in heavy large pot over medium-high heat.Add bones and brown well, about 8 minutes.Transfer bones to bowl.
Add veal to pot.Brown on all sides, about 5 minutes.Add reserved 1 tablespoon (15ml) garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute.Arrange bones around veal.Add broth, wine, tomatoes, tomato paste and vinegar.Bring to boil.Cover place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours.Cool veal uncovered 1 hour.Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day.Scrape off fat from surface of sauce.Transfer veal to work surface, scraping any sauce back into pot. Remove strings.Cut veal crosswise into scant ½ inch-thick slices (1cm). Overlap slices in large baking dish.Boil sauce until reduced to 3½ cups (850ml), about 20 minutes.Season to taste with salt and pepper.Spoon sauce over veal.(Can be prepared 2 days ahead. Cover with foil and chill.)Preheat oven to 350°F. (176°C).Bake veal covered until heated, about 35 minutes.

1 Veal Shoulder Roast 2000g (3-4 lbs)
1 cup chopped celery 250ml
¼ cup vegetable oil 60ml
1 onion, chopped
½ cup chopped pared carrot 125ml
1 cup water or chicken broth 250ml
1 teaspoon marjoram 5ml
½ teaspoon garlic powder 2ml
to taste: salt and pepper

Instructions

Brown Veal slowly in Dutch oven or large pan.Remove from pan.Stir celery, onion and carrot into drippings in pan; sauté until soft.Stir in chicken broth, marjoram, garlic powder, salt and pepper; heat to boiling.Return meat cover.Bake in slow over, (325ºF) (162°C) 3 hours or until veal is tender.Place meat on platter keep hot while fixing gravy.Let liquid in pan stand about a minute.When fat rises to top, skim off.Strain liquid into bowl pressing vegetables through sieve.Return to pan.Cook until reduced to about half.

3 lbs Veal Shoulder 1500g
(boned and rolled)
2 tablespoons flour 30ml
6 tablespoons butter & oil 80ml
1 onion, chopped
1 celery, diced (with leaves)
1 sprig of thyme
1 sprig fresh parsley
1 bay leaf
2 sage leaves
to taste: salt & pepper
6 small green onions
12 fresh baby carrots
24 wax beans
6 small new potatoes
1½ cup green peas, fresh or frozen 375ml
1 teaspoon sugar 5ml
1 cup stock 250ml
3 tablespoons 35% cream 45ml
finely chopped fresh chervil

Instructions

Flour the piece of Veal Shoulder.Heat oil and butter in a heavy pot and brown veal on all sides.Add salt and pepper.Add onion, celery and herbs.Cover and cook on low heat or in an over at 325ºF (160ºC), for 30 minutes.

Prepare the vegetables and cook onion and carrots in butter until lightly browned.Add the sugar and ¼ cup stock.Cook for 10 minutes making sure that it does not stick to the pan.During this time, steam cook the potatoes and wax beans in a little salted, boiled water (10 minutes) remove when still firm.
Pour the entire contents (cooked vegetables and juices) into the veal.Continue cooking for a further 45 minutes, adding a little stock if sauce is too thick.Ten minutes before cooking is completed, add green peas and finish cooking.

Remove veal, place on a hot serving plate and place vegetables around the veal. Strain the sauce and reduce, if necessary. Adjust seasoning.Add warm cream and fresh chervil, let simmer a few minutes.Serve sauce in a sauce boat with the veal and vegetables.

1/2 lean boneless veal shoulder

Marinade
1 teaspoon cornstarch
2 tablespoons soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil

Sauce
half teaspoon cornstarch
1 tablespoon soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil
3 tablespoons Chicken Broth
1 pound bok choy
5 tablespoons corn oil
1 teaspoon kosher salt
half teaspoon sugar
2 tablespoons water

Instructions

1. Cut the veal into 1 x 2 inch thin slices.Mix the marinade ingredients and combine with the meat to coat evenly set aside for 30 minutes.Combine the sauce ingredients and set near the stove.

2. Separate the bok choy stalks and wash in warm water to remove any sand.Cut into half x 2 inch pieces, separating the stalks and leaves into individual mounds.

3. Heat a wok or large skillet over medium heat until hot. Add 2 tablespoons corn oil. Add the bok choy stalks, stir briskly and sprinkle on the salt and sugar. Stir, then add the bok choy leaves. Continue stirring a few seconds, then add water. Cover and cook for 2 minutes, stirring once or twice, until the vegetable is tender yet crisp. Turn off the heat, transfer to a large serving platter and keep warm. Wipe the wok clean.

4. Reheat the wok and add the remaining 3 tablespoons oil. Add the meat and stir fry until it just changes color. Give the sauce ingredients a stir and add them to the wok. Stir several times to blend the sauce with the meat and continue stirring until the sauce thickens slightly. Turn off the heat and ladle the meat and sauce on top of the vegetables. Serve hot.

2 pounds boneless veal shoulder

Marinade
5 tablespoons soy sauce
2 tablespoons cold water
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon FiveSpice Powder
2 garlic cloves, minced fine
Few sprigs fresh coriander, for garnish

Instructions

1. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
2. Combine the marinade ingredients, blending thoroughly. Add the meat strips, and turn them several times in the marinade to be sure they are well coated. Marinate for 1 half hours.
3. Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven. The pan of water will catch the drippings and reduce smoking in the oven. Place a rack at the top of the oven.
4. Insert the pointed end of an S hook into one strip of meat. Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water. Do the same with the remaining strips of meat. Roast for 25 minutes, or until done but not dry.
5. Cut the meat into diagonal slices and arrange on a serving platter. Garnish with coriander and serve hot or warm.

1 lb veal shoulder cutlets (450g), cut ⅛- ¼ inch thick (30-60mm)
1 tablespoon olive (15ml) oil 2 medium red or yellow bell peppers, cut into ¾ inch thick strips 2cm
1 medium onion, sliced salt and pepper
8 small flour tortillas (6-7 inch diameter) (15cm)
chopped fresh cilantro prepared salsa

Marinade:
3 tablespoons fresh lime juice (45ml)
1 tablespoon (15ml) olive oil
2 cloves garlic, minced

Instructions

Stack veal cutlets cut into 3×1 inch strips. (7.5cm X 2.5cm).Combine marinade ingredients in medium bowl.Add veal strips and marinate 10 minutes

Meanwhile, heat ½ of oil in large non stick skillet over medium-high heat until hot.Add bell peppers and onion stir-fry 4-5 minutes or until crisp-tender.Remove from skillet keep warm.

Drain veal discarding marinade.Add ½ of veal to skillet; stir-fry 1-2 minutes or until outside of surface of veal is no longer pink.Do not overcook.Repeat with remaining oil and veal.Season with salt and pepper as desired.

Combine veal and bell pepper mixture.Sprinkle with cilantro as desired.Serve with tortillas and salsa.

• 1 1/2 cups frozen pepper strips, Birds Eye
• 1 cup Frozen chopped onions, Ore-Ida
• 1 cup frozen sliced carrots, Birds Eye
• 1 can (15-ounce) diced tomatoes, drained, Muir Glen
• 12 whole peeled garlic cloves, Christopher Ranch
• 2 1/2 pounds veal shoulder, rinsed and patted dry
• 1 teaspoon garlic salt, Lawry’s
• 1 teaspoon ground black pepper
• 1 can (10-ounce) condensed tomato soup, Campbell’s
• 3/4, cup low-sodium beef broth, Swanson
• 1 tablespoon paprika
• 1 jar (7-ounce) Spanish olives, drained, Early California

Directions

1. In a 5-quart slow cooker, combine pepper strips, onions, carrots, tomatoes, and garlic cloves.

2. Season veal shoulder with garlic salt and pepper. Place in slow cooker on top of vegetables.

3. In a small bowl, stir together the tomato soup, beer broth, and paprika. Pour over veal shoulder. Top with Spanish olives.

4. Cover and cook on Low setting for 6 to 8 hours. Remove veal shoulder and let rest 5 to 10 minutes before carving.

5. Strain and drain cooking liquid, reserving the olives. Reheat, return olives to the pan, and serve as sauce on the side.