Pink veal Osso Buco recipe – good eating
We’re great believers in eating British pink veal but we still get the odd enquiry from customers as to how ethical it is.
There’s a world of difference between the way that our veal is raised and the old fashioned ‘crate’ systems that were used on the continent in the past. In fact, that practice was long ago banned throughout the EU so such concerns are way out of date.
The reality is that in order to produce milk, cows need to be kept in calf. Dairy cows don’t produce good beef so what happens to all the bull calves that can’t be reared on to join the dairy herd? In most farms they are shot by a vet shortly after birth and sent for pet food, some ‘lucky’ ones are exported to the continent where veal demand is higher.
Our solution is to rear on those bull calves to 6 months in a high welfare system, then to slaughter them for their delicate, delicious pink veal. We work with a farmers co-op in the Lake District who supply us with excellent quality meat from the highest welfare standards.
Try our veal and you’ll be participating in making good use of an unavoidable by product of the dairy industry and at the same time enjoying a real delicacy.
This is an old article but well worth a read - http://www.independent.co.uk/life-style/food-and-drink/news/the-ethics-of-eating-the-appeal-of-veal-414318.html
There’s no better way to cook veal than the classic Italian tomato and veal shin ‘Osso Buco‘ stew.
Accompaniment: |
Choose a sauté pan large enough to fit all the osso buco chops in one layer. Dust with flour, heat the oil and brown the on both sides. Remove them from the pan and reserve.Add the butter to the pan and add the chopped vegetables with a pinch of salt and cook them gently for a few minutes, taking care not to burn them. When the vegetables are soft return the meat to the pan and add the wine. Cook gently until the moisture is almost completely evaporated.
Add the hot stock, turn the heat down and cover with a tight lid. Cook on a low heat for 1½ hours or until the meat is coming off the bone, turning them every 20 minutes or so. When turning the osso buco make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost. When cooked place the meat on to the serving dish with the sauce and keep warm. Mix the garlic, lemon zest and parsley to make the gremolata and sprinkle on to the osso buco before serving. |
Entries RSS 
