VEAL SHOULDER BLADE CHOP RECIPES

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LEMON BRAISED VEAL SHOULDER RECIPE - FOOD.COM



Lemon Braised Veal Shoulder Recipe - Food.com image

Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F; season veal with pepper and half the salt.
  • Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
  • Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
  • Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
  • Transfer veal and vegetables to a serving platter and keep warm.
  • Strain pan juices into a heat proof bowl, skimming off and discarding fat.
  • Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
  • Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
  • Spoon sauce over veal or serve on the side.

Nutrition Facts : Calories 636.5, FatContent 30.3, SaturatedFatContent 15, CholesterolContent 309.5, SodiumContent 992.5, CarbohydrateContent 16.8, FiberContent 3.9, SugarContent 5.5, ProteinContent 67.7

EASY VEAL CHOPS LADIVA RECIPE - FOOD.COM



Easy Veal Chops Ladiva Recipe - Food.com image

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
1 1/2 lbs zucchini, cut into 1/2-inch thick slices
1 1/4 lbs red potatoes, small (10 or 12 to a pound)
1 sweet onion, medium to large (chopped coarsely)
1/2 tablespoon salt
1/2 teaspoon pepper
1 tablespoon extra virgin olive oil
1/4 cup white wine (I used a Riesling)
2 small garlic cloves, grated (It's quicker than mincing)
3/4 teaspoon dried thyme
28 ounces tomatoes, canned petite diced

Steps:

  • Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
  • Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
  • Place chops in baking dish.
  • Mix garlic and thyme into the wine, then pour over meat.
  • Arrange zucchini over the chops, then add the potatoes.
  • Pour can of tomatoes over all.
  • Cover tightly with foil, and bake for one hour at 400 degrees.
  • Remove vegetables to plates, then the chops. Ready to eat! We topped it with fresh grated Romano cheese and crushed red pepper. OPTIONAL: Thicken the liquid with cornstarch to make a gravy.

Nutrition Facts : Calories 884.8, FatContent 27.2, SaturatedFatContent 8.5, CholesterolContent 296.5, SodiumContent 2157.3, CarbohydrateContent 78.9, FiberContent 14.4, SugarContent 25.4, ProteinContent 79.6

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