Food Ingredients Meat + Poultry Veal 24 Veal Recipes to Try at Home By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 16, 2023 Trending Videos Close this video player Photo: © Con Poulos Grilled, braised, pan-fried, stewed, or roasted, veal is a tender, velvety protein that's easy to make at home. Because the beef is leaner than other meats, care must be taken to ensure it doesn't dry out. Generally, veal is cooked at a relatively low temperature or using a moist-heat method; it's often breaded (as in Panko-Crusted Veal Chops with Sorrel Cream) or prepared in a sauce (like Pappardelle with Veal Ragù) to keep it juicy and delicious. When selecting veal, look for meat that's light pink rather than red for the most mild, delicate flavor — then choose one of these terrific veal recipes to make the most of it. 01 of 24 Oven-Braised Veal Stew with Black Pepper and Cherries Victor Protasio A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Choose pork shoulder for a fattier, slightly juicier dish. Get the Recipe 02 of 24 Orecchiette with Veal, Capers, and White Wine Diana Chistruga "The sauce fits the pasta," says chef Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme, and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers — they hang onto the pasta when you lift up your fork." Get the Recipe 03 of 24 Osso Buco Chloe Crespi Photography Chef Ludo Lefevbre uses the classic braising technique in his version of osso buco: first, browning the veal shank to develop flavor, then sautéing the aromatics, deglazing with wine, and pouring in plenty of deeply flavored veal stock before finishing in the oven. Get the Recipe 04 of 24 Roasted Veal Chops with Mushrooms and Madeira © Andrew French Chef Galen Zamarra thinks that tender, rose-colored veal is inherently romantic. For the most luscious chop, buy meat that is light pink rather than red. Get the Recipe 05 of 24 Tuscan-Style Veal Chops © James Baigrie Barbecue teacher Steven Raichlen says grill experts "all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these. Get the Recipe 06 of 24 Blanquette de Veau © Lucy Schaeffer Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle. To make things easier at home, omit the sweetbreads and truffle and opt for store-bought vegetable broth — or even salted water — over veal stock. Get the Recipe 07 of 24 Rigatoni with Veal Bolognese and Butternut Squash © Stephanie Meyer Chef Andrew Zimmern makes his velvety pasta sauce — a classic Italian combination of sweet squash and veal — even more luscious with a touch of cream. Get the Recipe 08 of 24 Panko-Crusted Veal Chops with Sorrel Cream © Christina Holmes "I don't eat veal very often, but when I do indulge, I enjoy it," says chef Amanda Hallowell, who buys her veal from a local butcher shop that raises its cows on grass, the old-fashioned way. Here, she pan-fries veal chops in a panko crust and serves them with a tangy sauce made with crème fraîche and lemony fresh sorrel. Get the Recipe 09 of 24 Pan-Fried Veal Chops with Lemon and Rosemary © Nicky Ryan Delicately flavored veal is rubbed with olive oil, fresh rosemary, and black pepper, then pan-fried in butter until golden. Lemon juice combines with the fond to create a bright pan sauce that gets poured onto the finished chops. Get the Recipe 10 of 24 Veal Meatballs with Mustard Greens © Christina Holmes Chef Hugh Acheson flavors his tender veal meatballs with fennel and smoked chile and serves them with sautéed mustard greens instead of pasta. Get the Recipe 11 of 24 Stuffed Veal Breast with Gigante Beans © Con Poulos This succulent veal breast from chef Cormac Mahoney is a show-stopper at any gathering. The cool climate in Austria tends to produce red wines with less ripe, opulent fruit notes than reds from warmer regions, making them excellent with lighter meats like veal. Look for a peppery Zweigelt or an earthy Blaufränkisch to pair with this dish. Get the Recipe 12 of 24 Barolo-Braised Veal © John Kernick The veal marinates overnight in Barolo, so plan accordingly. If you can't find an affordable Barolo, try a Nebbiolo d'Alba; it's made from the same grape. Serve the dish with creamy polenta. Get the Recipe 13 of 24 Pan-Roasted Veal Chops with Cabernet Sauce © Con Poulos At Brabo in Alexandria, Virginia, chef Robert Wiedmaier serves elegant dishes like these veal chops. To make the wine sauce even more complex, use demi-glace (concentrated veal stock) instead of beef stock and flour. Get the Recipe 14 of 24 Roasted Rack of Veal with Root Vegetables © Con Poulos Frasca Food and Wine restaurant in Boulder, Colorado, is inspired by the Friuli region of Italy; co-owner and wine director Bobby Stuckey serves a number of edgy Friulian wines. This veal dish is particularly good with slightly tannic "orange" wines like Gravner's Ribolla Gialla. Get the Recipe 15 of 24 Braised Veal Shoulder with Spring Vegetables © Michael Turek At the former Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban served goat cheese-stuffed veal in individual-size portions. Prepared as a whole roast, as in the recipe here, it's a great way to feed a group. To give the braising liquid an even richer flavor, substitute a cup of veal demi-glace for a cup of the beef stock. Get the Recipe 16 of 24 Roasted Veal Loin with Pickled Golden Raisins © John Kernick Chef Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They're delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves. Get the Recipe 17 of 24 Pan-Fried Veal Chops with Mushrooms and Cilantro © Evan Sklar Pan-fry your veal chops and serve them alongside a quick mushroom and cilantro dish for the perfect midweek dinner. Get the Recipe 18 of 24 Veal Goulash with Paprika, Caraway, and Fried Capers © Tina Rupp At Seäsonal Restaurant and Weinbar, chef Wolfgang Ban made his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder. Get the Recipe 19 of 24 Smoky Tomato-Braised Veal Shoulder with Potatoes © Cedric Angeles Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast, which are more economical than other cuts of veal but still delicious. Harrison likes to braise them; here, canned fire-roasted tomatoes give the dish a smoky flavor. Get the Recipe 20 of 24 Roast Veal with Marjoram © James Merrell If chef Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms. Get the Recipe 21 of 24 Ham and Cheese-Stuffed Veal Chops © Yunhee Kim These plump veal chops are stuffed with truffled pecorino cheese and thin slivers of ham, then topped by a tangy-sweet Madeira sauce. The four chops in this recipe sear best if you split them between two pans, but if you have only one good, thick-bottomed sauté pan, brown them two at a time; if you crowd in all four chops at once, they won't brown properly. Get the Recipe 22 of 24 Veal Stew with Rosemary and Lemon and Baked Polenta with Parmesan © Simon Watson This luscious veal stew is simmered with white wine and rosemary until the meat is incredibly tender; lemon zest and parsley give it a bright finish. To serve, spoon it over a rich, creamy baked polenta. Get the Recipe 23 of 24 Crispy Wiener Schnitzel with Lingonberry Preserves © Tina Rupp "Schnitzel and Grüner Veltliner isn't a very creative pairing, but I think it's a beautiful one," says chef Wolfgang Ban. He loves how rich styles of the Austrian white wine still have bright acidity, which is delicious with crispy veal cutlets. Get the Recipe 24 of 24 Pappardelle with Veal Ragù © Con Poulos This slow-cooked sauce goes well with a cherry-rich, medium-bodied Chianti Classico. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit