Barbera – Red Grape Variety Veal Marsala- Barolo – Powerful Italian Red Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucco (Veal Shanks)
- Beaujolais - Fruity French Red - Dry • Light bodied Veal Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.
- Bordeaux – (Red) Classic French Wine Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucco (Veal Shanks)
- Brunello di Montalcino – Classic Italian Red Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucco (Veal Shanks)
- Brunello di Montalcino - Classic Italian Red Veal Piccata
- Burgundy (Red) – Classic French Wine Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucco (Veal Shanks)
- Chardonnay – White Grape Variety - Dry – Very dry • Full bodied BlanquetteA rich, creamy stew made with veal, chicken or lamb, button mushrooms and small white onions. The name comes from the French word blanc , meaning "white."
de Veau
- Chardonnay – White Grape Variety Breaded Veal Cutlets
- Chianti – Italian Red - Very • dry Medium to full bodied Veal Parmigiana
- Chianti – Classico Better Italian Red - Very • dry Medium to full bodied Veal Chops
Chiroubles - Selected Beaujolais BlanquetteA rich, creamy stew made with veal, chicken or lamb, button mushrooms and small white onions. The name comes from the French word blanc , meaning "white."
de Veau- Cotes du Rhone - French Red Veal StewVeal for stew consists of meaty pieces cut into one- to two-inch squares. They may be cut from the shoulder, shank, or round, and are usually prepared by braising or by cooking in liquid.
- Gruener Veltliner - Light Austrian White Wiener Schnitzel
- Merlot – Red Grape Variety- Dry • Full bodied Veal Marsala
- Nuits St Georges – Classic Red Burgundy Veal Kidneys
- Pinot Grigio – White Grape Variety - Dry • Light to medium bodied • Crisp Veal Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.
- Pinot Noir – Red Grape Variety - Dry • Light to medium bodied Veal Chops
- Rioja – Classic Spanish Red Veal Marsala
- Sauvignon - Blanc White Grape Variety -Dry • Light to medium bodied Wiener Schnitzel
Tags:
spanish veal shank dish,
veal cutlets,
breaded,
veal osso buccosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables.
Alternative spelling Osso Bucco french recipe,
italian veal shank,
vealrecipes.com
