We joined a meat CSA and now have (organic, grass-fed) ground veal and veal ribs in the freezer. We've never cooked veal (in fact I don't think I've ever eaten it -- totally grossed out by the way conventional veal is raised). I tried googling and get a lot of recipes involving veal shanks, but nothing simple and paleo-esque, and I'm assuming a lot of these are for conventional veal which I imagine has different qualities.
Any thoughts on straight forward preparation of veal? Any resources you can point me to?
asked bygoodgravymissmaisy (1018)
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on November 30, 2011
at 08:23 PM
You can pretty much do whatever you would do with the equivalent cut of beef - the veal is a bit more tender and has a milder flavour.