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Picture of Braised Veal Shanks with Mushrooms

Braised Veal Shanks with Mushrooms

An elegant and hearty dish for a chilly evening, tender veal in a red wine sauce studded with mushrooms will wow your guests. Serve it with fluffy mashed potatoes and a glass of your favorite red wine.
Picture of Provençal Veal Stew

Provençal Veal Stew

The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
Picture of Veal Osso Buco

Veal Osso Buco

This braised veal dish is a classic from Piedmont, Italy. Thick veal shanks are cooked gently in a savory broth with garlic, white wine, tomatoes, a zing of lemon, and the earthy flavor of olives until the veal is fall-off-the-bone tender. Serve it as the Italians do with a side of our Risotto Milanese and a great bottle of red wine from Piedmont like a Barolo or Barbaresco.
Picture of Veal, Artichoke, & Mushroom Stew

Veal, Artichoke, & Mushroom Stew

When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients for this delicious mushroom stew. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous. Everyone will love this veal, artichoke and mushroom stew.
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Classic French Stocks and Sauces