RecipeMuncher

When you’re smack bang in the middle of winter, a slow cooked stew is a welcome offering and while they might more usually involve beef, chicken or pork I’ve taken a different tack and used Veal leg. I’m lucky that my butcher sells the legs already boned so that just leaves me the task of dividing it into something more usable. When it comes to cutting it, when you open up the leg you’ll find that there are already seams dividing the leg into different parts. Following (...)

When you’re smack bang in the middle of winter, a slow cooked stew is a welcome offering and while they might more usually involve beef, chicken or pork I’ve taken a different tack and used Veal leg. I’m lucky that my butcher sells the legs already boned so that just leaves me the task of dividing it into something more usable. When it comes to cutting it, when you open up the leg you’ll find that there are already seams dividing the leg into different parts. Following (...)