Braised Breast of Veal
Jan 25th, 2009 | By thesustainablekitchen | Category: Beef, Food, Recipes, Sustainable CuisineBraising is a technique made for the heart of winter. This hardy, meltingly rich breast of veal whisks you off to the Lombardy countryside in northern Italy.
Like veal shank, veal breast is perfect for braising because both these cuts come from a more active muscle. The breast comes from the lower side of the calf, and looks much like a rack of pork spareribs. Equally important in this economic climate is veal breast, unlike veal shank, loin or chop, is relatively inexpensive and will serve a family of four, with leftovers, easily.
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