Tender and delicate, veal has a subtle flavor all its own. From traditional osso bucco to piccata, braises, stews and pasta, these are some of our favorite recipes for veal.

Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. See the recipe for Veal Piccata » Maxime Iattoni
Braised Veal Breast with Artichokes (Tendron de Veau avec Artichauts)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one served at Aux Lyonnais in Paris. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings. Get the recipe for Braised Veal Breast with Artichokes » Landon Nordeman
The basic wiener schnitzel–a veal cutlet pounded tender, breaded, and fried–is topped with brightly contrasting ingredients for a brilliant study in flavor and texture. See the recipe for Schnitzel a la Holstein » Todd Coleman
An ideal stew for a snowy winter’s night, the combination of tender veal and dense potato dumplings make a warm evening at home that much more homey. Helen Rosner
Veal Pasta Sauce with Peppers
This sauce was given to us by author Marcella Hazan, who noted,”The veal is cooked separately and combined later with the peppers to preserve its juiciness.” Christopher Hirsheimer
Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)
Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal » Todd Coleman
Pan-Fried Veal Cutlets with Herb Tomato Sauce
Tender pan-fried veal cutlets with a garlicky, briney pan sauce of pickled peppers and olives make a delicious lunch or dinner entrée. Get the recipe for Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato Sauce) Landon Nordeman
Serve these delicate and tender veal shanks with mashed potatoes to soak up the rich gravy from the pan. Todd Coleman
Veal and Escarole Ravioli (Agnolotti)
Author Roberta Corradin’s mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Penny De Los Santos
Tender veal shoulder soaks up the rich wine sauce in this slow-cooked dish. See the Recipe for Braised Veal» Penny De Los Santos
Veal and Sour Plum Stew
Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region. Landon Nordeman
A rich, concentrated sauce made from veal stock, like the traditional one accompanying this dish from Las Vegas’s Joel Robuchon, is great to have on hand in the freezer for any number of elegant meat dishes, from steak au poivre to beef bourguignon. See the recipe for Veal Chop with Jus » André Baranowski
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. See the recipe for Vitello Tonnato (Veal with Tuna-Caper Sauce) » Penny De Los Santos
This rich and cheesy Italian-American favorite goes well with garlicky sauteed broccoli rabe or spinach. See the recipe for Veal Parmesan » Virginie Blachere
This dish is slightly salty, slightly woodsy, and entirely sumptuous. **See the recipe for Saltimbocca alla Romana »** André Baranowski
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with mild-tasting meats and lean cuts, such as chicken or veal “paillards” —cutlets that have been pounded until they’re very thin. ** See the recipe for Veal Paillards with Chasseur Sauce »** André Baranowski
French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. See the recipe for Brown Veal Stock » Mary Ellen Bartley
Blanquette de Veau (Veal in Cream Sauce)
This dish of delicate veal, butter and more butter, cream, and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. Todd Coleman
Sweetbreads are the thymus or pancreas gland of a young animal; no one knows how they got their name. NOTE: Sweetbreads must be prepared the day before. See the recipe for Milk-Fed Veal Sweetbreads in the Old Style » Martin Shreiber