[vc_row][vc_column width=”2/3″][vc_column_text]We are excited to partner up with our friends at Turner Dairy Farms for this fall dish. Chef Dave visited Tuner Dairy Farms this summer and was so impressed with their product that it inspired him to create this milk braised veal recipe. On the menu now at DiAnoia’s Eatery, but you can try the recipe below for yourself at home.
Milk Braised Veal Fettuccine
INGREDIENTS:
10# veal shanks
1 gallon Turner Dairy Milk
1 TBSP cinnamon
1 whole micro-planed nutmeg
6 whole cloves
2 TBSP garlic powder
2 TBSP onion powder
8 bay leaves
TT S & PP
1 # fettuccine
¼ # butter
6 oz Parmesan
2 sprigs of parsley
Season the veal with salt and pepper. Sear in the oven at 450 degrees for 15 minutes
While the veal is in the oven. Place all ingredients in a large sauce pot and bring to a boil
When the veal is seared place it in a large braising pan and pour the milk mixture over the veal.
Turn the oven down to 275 degrees. Cover veal mixture and place it in the oven for 2 hours. When the veal is fork tender remove from oven and pick the meat off the bone. Strain the milk liquid and place in a large saute pan with the pickled meat. Reduce the milk till it is almost sauce consistency
Heat water in a pot until it is boiling, add your fettuccine and cook till al dente. When it is al dente pull out of the water and place in the pan with the sauce and veal. Add your butter and Parmesan and toss until the pasta is coated and a sauce is formed. Season with salt and pepper to taste.
Plate and garnish with parsley
Feeling hungry and you’d rather have someone else make this dish for you? Make a reservation at DiAnoia’s Eatery in the Strip District here. See more DiAnoia’s Eatery Recipes here.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”4367″ img_size=”full” alignment=”center” style=”vc_box_outline” css_animation=”bounceInDown”][/vc_column][/vc_row]