Jamie Oliver’s Osso Buco is one of the best and easiest to make Osso Buco recipes ever. This Osso Buco can be made with veal shank, pork, beef, lamb, or even chicken meat. Also, you can cook the Osso Buco in the oven, slow cooker, Instant Pot, or simply on the stove. This Osso Buco recipe is better than the traditional Italian recipe. Make sure to leave a comment if you love it.
Jamie Oliver’s Osso Buco is one of the best and easiest to make Osso Buco recipes ever. This Osso Buco can be made with veal shank, pork, beef, lamb, or even chicken meat. Also, you can cook the Osso Buco in the oven, slow cooker, Instant Pot, or simply on the stove. This Osso Buco recipe is better than the traditional Italian recipe. Make sure to leave a comment if you love it.
The roasted veal breast “alla Fornara” is a classic Italian recipe rich in taste and history! The origin of this dish is Roman, created at the times of the battles for the Italy’s unification by an Italian patriot. The recipe is easy and tasty: juicy veal breast marinated in salt and herbs, braised in white wine, then roasted in the oven. The veal “alla Fornara” is traditionally served along with potatoes, roasted aside the meat. Here the recipe and the history of this amazing and patriotic delight!
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Garlic Roasted Rack of Lamb with Butter Sauce – Tender, flavorful, and super easy to make! This Garlic Roasted Rack of Lamb is the most elegant family holiday dinner. This oven-roasted rack o…
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Learn how to make classic Greek style roasted lamb that is tender, full of flavour and a must for big family dinners
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
Veal roast: as easy to prepare as it is delicious to eat!
Thin slices of veal scallopini in a Marsala wine sauce with mushrooms.
Veal Marsala is the fancy feeling dinner easy enough for a weeknight.
Fast and flavorful, Turkish Lamb Wraps are made with savory ground lamb seasoned with flavorful Turkish spices, wrapped up in a tortilla with labneh, cucumbers, tomatoes, mint, parsley and peppery watercress. A simple weeknight dinner that can be made in under 30 minutes.
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Classic Italian meal!
Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six hours, or even overnight if possible. Roasted in the oven at 425°F for 20 minutes then reduced to 350°F for 1 1/2 to 2 hours, the lamb smells heavenly as it slowly roasts in the luscious marinade, producing a wonderfully tender and fabulously flavourful Aegean-inspired Leg of Lamb — it's a 'keeper'. A Greek-style marinade of rosemary, thyme, oregano, Dijon mustard, olive oil, paprika, salt, pepper and the zest and juice of one lemon Fresh rosemary from our garden... ...and fresh thyme were used in the marinade Slivers of garlic are stuffed inside multiple incisions made in the leg of lamb, using a small pointed knife The marinade is poured over the garlic-studded lamb and then it's covered and refrigerated for at least six hours The leg of lamb is perfectly cooked after 2 hours in the oven Greek-Style Roast Leg of Lamb Serves 4-6 4 lb leg of lamb, bone in 6 cloves of garlic, half slivered and half chopped 2 tbsp fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tsp dried Greek oregano 1 lemon, zest and juice 1/3 cup olive oil 1 tbsp dijon mustard 1 tsp paprika 1 tbsp sea salt 2 tsp black pepper Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface. In a small bowl mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, juice and zest of 1 lemon, and season with salt and pepper. Place the lamb in a large baking dish, pour the marinade overtop and turn to coat. Cover the dish with cling film and refrigerate for at least 4 hours to even overnight. Remove from the refrigerator an hour before cooking. Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water into the pan without touching the lamb. Roast in a preheated 425°F oven for 20 minutes, then reduce the heat to 350°F and roast until tender enough to pull from the bone, about 1 1/2 to 2 hours, adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.
In the kingdom of comfort food, meatloaf is royalty. Rich in flavour and simple to prepare, it fills you up and makes you feel good. Whether served with mashed potatoes, eaten as a sandwich, or sliced cold for a picnic the following day, meatloaf is a wonderfully versatile and budget-friendly food. For great flavour, I like to start with equal parts ground beef, pork, and veal, rather than just beef alone. Combining three types of ground meat and lots of veggies, lends terrific depth and texture to this Classic Meatloaf. Don't forget slathering the top with Heinz ketchup before it goes into the oven! The tomato sauce caramelizes into the most delicious glaze, and adds a wonderful tang and subtle sweetness to this robust and flavourful 'blue-plate special'. However, to qualify as the ultimate comfort meal, meatloaf needs it's crowning glory — a fluffy mound of creamy buttery mashed potatoes. The gastronomic equivalent of a warm blanket, we all return to simple fare when we crave comfort. So as the weather starts to turn chilly, what better way to nourish the body and soothe the soul, than making your own favourite comfort food — whatever it may be. Pork, Beef & Veal Meatloaf Serves 4-6 1 1/2 cups finely chopped onion 1 celery rib, chopped fine 1 carrot, chopped fine 1 tbsp minced garlic 1/2 cup finely chopped onions 2 tbsp unsalted butter 2 tsp salt 1 1/2 tsp freshly ground pepper 2 tsp Worcestershire sauce 1 tbsp fresh or dried oregano 1 tbsp fresh or dried thyme 1 cup ketchup 14 oz of ground beef 14 oz ground pork 14 oz ground veal 1 cup fresh bread crumbs 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves Preheat oven to 350°F. In a large heavy skillet cook the onion, celery, carrot, garlic, and onions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, an additional 5 minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup. Cook for 1 more minute. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley, and mix together using your hands. Transfer the mixture to a 5-by-9 inch loaf tin. Cover the loaf with remaining ketchup, and bake in the oven for at least 1 hour, or until the meatloaf is cooked through. Let cool slightly before serving with mashed potatoes. Creamy Mashed Potatoes Serves 4-6 4 lb yukon gold or baking potatoes, peeled and cut into quarters salt and pepper 2 cups heavy cream 3 tbsp butter 2 tbsp chopped chives In a large pot, bring the potatoes to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain well. Heat the butter and cream in a small saucepan. Mash the potatoes well with a potato masher, or ricer, until smooth and free of chunks. Add the hot cream and butter, and season with salt and pepper. Add the chopped chives and mix well. Serve warm with meat loaf.
This classic Roman dish is as easy as it is delicious, and comes together in just 20 minutes.Veal, prosciutto, and fresh sage team up to make one of the easiest, most delicious, and quickest dishes there is. The veal is pan-seared in a matter of a few minutes in a combination of olive oil and butter, which crisps and flavors both the salty ham and fragrant sage leaves. A pan sauce is made effortlessly with white wine and chicken stock. Tuck thinly sliced apples, pears, or shaved Parmesan under
Give lamb a try — and serve it with one of these sauces.
Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.
