Last weekend I bought 2 breasts of veal (about $1.00/lb), which I boned, stuffed and rolled, then rubbed and cooked at about 250* for 6 hours while I had some ribs in. Made the stuffing out of ground pork, seasoned as for sausage and mixed with spinach for some color, then mixed with chunks of chorizo, andouille, mortadella and kielbasa. Sliced and served with lyonnaisse sauce they came out very colorful and pretty damn tasty. Definitely a repeat recipe. (don't own a digital camera - sorry, no pics. Anyone has any advice on an affordable digital camera that will allow me to use the lenses from my Canon A-1, I'd love to hear it.)
Anyway, finally getting to the point of all this: I tossed the ribs I cut off the breasts into the freezer. Normally, I'd put them into the stockpot the next time I made stock for sauce, but I'm wondering if anyone has ever tried cooking veal ribs for their own sake and if you did, how'd you do it?
Anyway, finally getting to the point of all this: I tossed the ribs I cut off the breasts into the freezer. Normally, I'd put them into the stockpot the next time I made stock for sauce, but I'm wondering if anyone has ever tried cooking veal ribs for their own sake and if you did, how'd you do it?