I really like the gristly bits around bones, for example I like to chew around the ends of Chicken bones, shins and I particularly like pork hocks. Rather than gristle, perhaps it is collagen – the bit that connects muscle tissue together and breaks down with cooking and turns semi-transparent and tender. I think it is flavourful, but many do not.
Veal chop bones are great for chewing so when I saw veal chops at the Queen Victoria Market I bought them.
Living in Australia when I say ‘veal’ I do not mean the ‘white veal’ as in Europe, i.e. calves 18-20 weeks old, reared in small pens indoors and fed only milk. This Australian veal was quite pink – evidence that as in accordance with Australian regulations it should have been reared in open pens and fed a diet of milk and grass or grain and produced from dairy calves weighing less than 70kg or beef calves weighing up to 150kg.
Veal can be bland so the most usual way to cook veal with bone is to make a spezzatino –a braise or stew. Veal benefits from the added liquid (could be from stock/ wine/ tomatoes) and herbs for flavour.
I chose to bake my veal chops but unlike lamb or goat (kid), veal has little or no fat so it needs oil if you choose to bake them.
I marinated the chops overnight in a bowl and baked them the next day.
Meat and Marinade
For 4 people:
1.5k veal chops (there is little meat on them)
2 garlic cloves, sliced
½ cup dry Marsala or white wine
½ cup extra virgin olive oil
rosemary sprigs and bay leaves
Marinate the meat with the above ingredients for at least 2+ hours (can be done overnight). Drain the meat and solids from the marinade when you are ready to cook it. Reserve the liquid.
¼ cup extra virgin olive oil
1 large onion, cut into large slices
4 large potatoes
more rosemary (or sage )
Prepare the potatoes and cut into large pieces. Put them in a bowl and dress with half the oil, add seasoning and more rosemary.
Heat the oven at 180C.
Place a little more oil in a baking dish. Position the meat in the tray, arrange the slices of onions and between the meat. Add seasoning and drizzle the rest of the oil on top of the meat.
Bake the meat for 15 minutes. Turn the meat and add the potatoes (with the oil). Cook for about 40 minutes then add the drained marinade – try to pour it over the meat rather than the potatoes. Bake for another 15-20 minutes till the potatoes are cooked and the meat is coloured.
If you are wondering what the green blobs are on top of the baked veal in the main photo, they are spoons of chopped parsley which I keep in the fridge topped with extra virgin olive oil…… more for decoration, but it is also flavourful.
I guess everyone liked them.
See recipe: VITELLO ARROSTO (Roast Veal)