Veal

[foodiefil]

I'm making veal in chianti for a special occasion. Going to wing it for the recipe but thinking starting with onions and celery and garlic, chianti and stock, lemon zest.

How would you do it? And what would you serve with it?

I would probably seal the veal off in a hot pan - then remove it, add ome oil and saute onions, celery, garlic and a herb - maybe thyme or rosemary - then i would put the veal back in the pan, cover with the wine and stock and then put it into the oven for a few hours until the meat is really tender.
I think i would serve it either with buttered couscous or mashed potato - you need something to soak up the sauce - and then a medley of green veg

Veal is a baby cow. A baby that isn't fed properly so it's anaemic. At the vet least get beef.

Veal is not produced like that anymore,

Still a baby cow. .

A baby cow which would otherwise be killed at birth and cremated.

Actually veal is usually a male calf, so not a baby cow.

Male calves are a by product of the dairy industry (ie they are born to the dairy cows and cannot become dairy cows themselves). If we don't eat them as veal they are slaughtered for nothing.

I'd rather eat British rose veal than they all the male calves be slaughtered at birth.

So you feel the need to bash the OP for using veal despite it making use of an animal who will otherwise be slaughtered for nothing?

Enjoy your lamb roast dinners.

OP, your suggestion sounds lovely and am eagerly awaiting my invite. I would perhaps choose shallots over onions, and keep them whole (or halved if they are a bit bigger).

It's actually a comparatively ethical meat to eat in Britain now as it's so unpopular it's otherwise disposed of. Veal crates aren't allowed here anymore but it's still got a bad image from the past.

Rose veal isn't ethicality different to eating lamb.

Well perhaps a bit more ethical depending on your POV about male dairy calf being killed at birth or having some quality of life.

I'd seat the meat - don't crowd the pan - you want a nice colour on it. Then in the same pan onions, celery, carrot (all finely diced).

Add a fresh bouquet garni (thyme/parsley/rosemary/bay) salt, pepper and lots of wine. Do not scrimp on the latter - a glass is not enough - for 6 I use a whole bottle...

Use the wine to de-glaze the pan - let it boil vigorously and scrape the bottom of the pan to release all the yummy bits.

Then - if you are good add a pint of homemade beef stock - or lazy like me a pint of water and a knorr rich beef gel cube or supermarket beef stock.

Simmer for 1.5 hrs. Test the meat is tender. Cook for longer otherwise.

You might need to thicken at the end with flour (mix tblspn in cold water, then add some hot liquid and then put in the pan and stir to avoid lumps).

Sorry I serve with mash and green beans.

If I'm doing an "occasion" I put the beans in a ring mould (chopping to fit as I do so) then put mash on top so I have a "tower" of pretty beans on top and mash below.

I usually cut the meat in big pieces (5cm x 15cm) and serve 2 slightly crossed with the "tower" next to them and gravy around plus a sprinkle of herbs used in the bouquet garni.

Thank you for all your lovely suggestions.

As other posters have said it can be a wasted by product - I also eat goat for the same reason.

Goat curry - yum :-)