The Aussie Butcher

Ingredients

• 2 pounds veal shanks, cut into short lengths
• 1/4 cup all-purpose flour
• 1/4 cup Butter
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• 2/3 cup dry white wine
• 2/3 cup beef stock
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest

Directions

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

Ingredients

4 frozen (Provitello) veal rib chops

Marinade

• 3 cloves of garlic
• 1 lemon
• 1 tablespoon of olive oil
• pepper

Side dish

• 20 small new potatoes
• 2 whole garlic cloves
• pepper and salt to taste
• few parsley stalks
• parsley for garnish

Main dish

• 2 Portobello Mushrooms
• 2 Romano tomatoes
• 2 chili Roma peppers
• bunch of spring onions
• parsley for garnish

Mango Salsa

• 2 mangos
• 1/2 red pepper
• red onion or white sweet onion
• 1 lime
• 1 Jalapeno pepper
• white wine vinegar
• salt and pepper
• chives
• honey or sugar

Directions

To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)

To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.

Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.

To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.

Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.

Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4  minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.

Ingredients

• 1 ripe Hass avocado*
• 1 wedge fresh lemon
• 2/3 lb veal scallopini 300g
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter, cut into pieces
• 1/4 cup dry vermouth or white wine
• 3-4 tablespoons cream
• 1 tablespoon fresh thyme leaves, to garnish
• 2 tablespoons chopped or snipped chives, to garnish

*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.

Directions

Cut avocado in half all around and down to the pit.

Twist the avocado to separate the halves.

Use a spoon to pop out the pit.

Scoop out the avocado flesh in one piece from each half with a large spoon.

Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration from the air.

Put aside the avocado for later.

Season the scallopini with salt and pepper.

Heat the olive oil and butter in a large skillet over medium – medium high heat.

Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )

Remove the veal to a platter or individual plates.

Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.

Add cream and stir it in.

Turn off the heat and let the cream bubble 1 minute.

Arrange the avocado on the scallopini.

Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.

Ingredients

• 1/2 lb veal leg cutlets, 1/8” to 1/4” thick
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoned dry bread crumbs
• 1/4 cup prepared spaghetti sauce
• 1/4 cup shredded Mozzarella cheese
• 2 teaspoons grated Parmesan cheese

Directions

Pound veal cutlets to 1/8″ thickness, if necessary.

In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.

Place cutlets in skillet; cook 2 minutes.

Turn; season with 1/8 teaspoon salt and top each with sauce and mozzarella cheese.

Cover and continue cooking 1-2 minutes for medium doneness.

Do not overcook.

Remove from skillet; sprinkle with Parmesan cheese.

Serve with pasta, if desired.

Ingredients

• 4 X 4-oz. veal cutlets, pounded 1/4 inch thick
• 1/3 cup all-purpose flour
• kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, chopped
• 2 medium cloves garlic, minced
• 8 oz. sliced cremini mushrooms (3-1/2 cups)
• 1 cup canned diced tomatoes with juices
• 1/2 cup dry white wine
• 1-1/2 teaspoons chopped fresh rosemary

Directions

Put the flour in a wide shallow bowl.
Season the cutlets all over with 1 teaspoon salt and 1 teaspoon pepper.
Dredge in the flour and shake off any excess.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot.
Working in batches if necessary, cook the cutlets until dark golden-brown, 1-2 minutes per side.
Transfer to a large plate as they finish.

In the same skillet over medium heat, melt the butter.
Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes.
Stir in the tomatoes, wine, and rosemary.
Bring back to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes.
Season to taste with salt and pepper.

Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1-2 minutes.
Serve immediately.

All types of Veal Roast should be cooked at an oven temperature of  160 C (325 F) and meat thermometer 70 C to 77 C (160 F to 170 F)

A Veal roast should be cooked  fat side up, on a rack in a shallow roasting pan. Water should not be added and the roast should not be covered.

• Leg rump or round roast
• Loin roast
• Rib roast
• Boneless Shoulder roast

All types of Veal Roasts should be cooked at an oven temperature of  160 C (325 F) and meat thermometer 70 C to 77 C (160 F to 170 F)

A Veal roast should be cooked  fat side up, on a rack in a shallow roasting pan. Water should not be added and the roast should not be covered.

Using a slow cooker,  crock pot for Roast recipes in general

Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. Put the vegetables into the crock pot.

Place veal roast on top.

Pour the water into the skillet and scrape the bottom.

Cook over a low heat for one minute, then pour over the veal roast. Cover and cook on the low setting for 8 to 10 hours.