Veal

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

Filet de Boeuf à la Bordelaise Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.

This recipe is an accompaniment for Pappardelle Bolognese .

If you choose to omit the sweetbreads, simply begin the recipe by sautéing the pancetta. (In that case, you may also want to purchase a larger veal or pork loin — going up to a 5-pound veal loin or a 6-pound pork loin.)

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

One of the signature dishes at Antinco Martini in Venice, Italy. The chef uses veal loin; veal scallops are a convenient substitute.

Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg noodles

Active time: 15 min Start to finish: 15 min

Braised Veal Shanks

Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to 14 ounces each. The supermarket variety of chop is thinner and smaller, ranging from 8 to 10 ounces each, and would only need to be roasted 12 to 15 minutes in this recipe.

At The Riviera restaurant in Dallas, this delicious main course is teamed with steamed asparagus and fingerling potatoes roasted with rosemary.

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.

Can be prepared in 45 minutes or less.

A simplified take on the traditional French veal stew. Serve with rice.

If you love spaghetti and meatballs, then you'll love this upmarket rendition featuring perciatelli-long, hollow pasta. The noodles are topped with a rich tomato and porcini mushroom sauce, and meatballs made with ground veal, Italian sausage and more porcini. Start things off with an antipasto platter of olive, assorted marinated vegetables and cured meats. Offer breadsticks alongside, and pour a full-bodied Chianti.

Can be prepared in 45 minutes or less.