Rosé veal recipes

Try some of these delicious rosé veal recipes from the BBC

Method

Preheat the oven to 160C/320F/Gas 2.

For the rosé veal, place the veal shin into a large roasting tray, brush with a little vegetable oil and season with salt and freshly ground black pepper. Roast in the oven for one hour, then add the carrot, onion, garlic and thyme to the pan and roast for a further 20 minutes, or until golden-brown.

Drain away the excess oil from the tray, then transfer the veal shin and roasted vegetables into a large pan. Cover the shin completely with the veal jus, adding water if needed. Cook at 80C/176F (check the temperature with a digital thermometer) for two hours and 30 minutes, or until the veal shin is very tender.

Carefully remove the shin from the cooking liquid and allow to cool slightly on a tray. Remove the meat from the shin, keeping the pieces as whole as possible, then set aside.

Strain the jus through a fine sieve into a clean pan, then simmer for 10-12 minutes, or until reduced by half. Strain the jus again through a double layer of muslin cloth into a container and set aside.

For the lobsters, kill the lobsters humanely by piercing the head, between the eyes, with a sharp heavy knife. Remove the claws and tail.

Bring a pan of cold water to the boil, then blanch the claws for five minutes, and the tails for one minute. Refresh in iced water, then remove the meat from the shells and set aside. Roughtly chop the lobster shells and reserve.

Wrap each of the blanched lobster tails in the slices of Jabugo ham and tie in place with some kitchen string to keep it straight while it cooks. Set aside.

Preheat the oven to 80C/176F, or to its lowest setting.

Heat a tablespoon of the olive oil in a large heavy-based pan until smoking. Fry the lobster shells over a high heat for 4-5 minutes. Add the fennel, star anise and rosemary and cover with the remaining olive oil. Stir well to coat, then cook in the oven for 30 minutes, or until the fennel is tender. Remove from the oven and allow to cool, then strain through a sieve and reserve the lobster cooking oil.

For the apple purée, peel all but two of the apples, remove the cores and chop the flesh. Remove the cores from the remaining two apples, then finely chop into 1cm/½in cubes and set aside.

Place a large casserole pan over a medium heat and pour in enough olive oil to cover the bottom of the pan. Add the butter and heat until foaming, then add the peeled chopped apples. Turn the heat down to low and cook the apples for 7-8 minutes, or until the apples begin to caramelise and turn a deep golden-brown.

Add the rosemary and the apple brandy to the pan. Stir well, then cook for 5-6 minutes, or until the alcohol has evaporated. Transfer the apples to a food processor and blend until smooth. Pass through a fine sieve into a bowl, then set aside.

Heat a frying pan, then dry fry the reserved finely chopped apples for 5-6 minutes, shaking the pan frequently, or until the apples are golden-brown and caramelised. Set aside.

For the potato fondants, cut out 20 pieces of potato from the slices using a 1cm/½in round pastry cutter that is 4cm/2in deep.

Place the potato pieces into a warm pan, then add enough melted butter to cover the potatoes. Add the rosemary, then cook the potato over a very low heat for 15 minutes, or until golden-brown and tender. Remove the pan from the heat and set aside.

For the lobster, heat a dash of the reserved lobster cooking oil in a pan. Season the ham-wrapped lobster tails with salt and freshly ground black pepper, then fry in the oil for 2-3 minutes, turning the lobster tails occasionally.

Add the lobster claw meat to the pan and cook for a further 1-2 minutes, or until cooked through. Keep warm.

For the veal shin, cut the veal shin meat into 1cm/½in slices and reheat in a pan with 200ml/7fl oz of the reserved veal jus. Add one tablespoon of the caramelised apples, a pinch of freshly chopped rosemary, a pinch of salt and a squeeze of lemon juice. Stir in one tablespoon of the lobster cooking oil.

To serve, place a spoonful of the apple purée onto each serving plate and arrange five potato fondants around the plate. Scatter the caramelised apples around. Divide the shin meat among the plates, then place a lobster claw on top of each serving and spoon over the sauce. Garnish with the Buckler Leaf sorrel and serve.

Cumbrian veal with lobster and Cox's Orange Pippin apple



By Aiden Byrne

From the BBC’s Great British Menu

Serves 4

Preparation time: 30 mins to 1 hour

Cooking time: over 2 hours

Ingredients

For the rosé veal

1 whole veal shin (from the fore quarter)
vegetable oil, for brushing
salt and freshly ground black pepper
2 large carrots, peeled, chopped
2 onions, peeled, chopped
1 head garlic
1 small bunch thyme
5 litres/8 pints 16fl oz veal jus (substitute with reduced beef or lamb stock if unavailable)

For the lobsters

2 x 550g/1lb 3½oz live native lobsters
100g/3½ oz Jabugo ham, thinly sliced
200ml/7fl oz olive oil, plus 1 tbsp
1 fennel bulb, chopped
3 star anise
3 sprigs fresh rosemary

For the apple purée

1 kg/2lb 3oz Cox's Orange Pippin apples

olive oil

100g/3½oz unsalted butter

1 tsp chopped fresh rosemary

100ml/3½fl oz apple brandy

For the potato fondants

3 large potatoes (Cara, Nicola or Charlottes), peeled, cut into 1cm/½in slices

butter, melted, to cover potatoes

1 sprig fresh rosemary

For the garnish

50g/2oz Buckler Leaf sorrel

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