Veal meat

To successfully prepare this classic dish, Maison Allaert recommends mixing lean, gelatinous cuts of veal such as shoulder, flank or brisket, as this combination ensures a smooth sauce and a melting texture after simmering.

To preserve the tenderness of your veal escalope, it is crucial to sear it very briefly over high heat in a mixture of butter and oil to color the outside without overcooking the inside, and never pierce the meat to preserve its natural juices.

The distinction lies in the color and taste of the meat: milk-fed veal, fed exclusively on milk, offers very light white flesh and a mild flavor, while grain-fed veal has firmer pinkish meat and a more pronounced taste, both selected by us for their quality.

To obtain a juicy and slightly pink Allaert veal roast, we recommend gentle cooking at 180°C, allowing approximately 20 to 25 minutes per 500g of meat, while regularly basting the piece with its cooking juices to prevent the fibers from drying out.

Osso buco requires slices of veal shank with the marrow bone, which you must simmer for a long time over low heat with vegetables and white wine so that the collagen dissolves, making the meat so tender that it falls off the bone by itself.

Unlike red meats, veal has a delicate taste that goes best with full-bodied, rich white wines like a white Burgundy or, if you prefer red, a very light and low-tannin wine like a Pinot Noir or a Beaujolais so as not to mask the delicacy of the meat.