Veal neck

[boudin noir]

I've got some nice veal neck and I would like to do something other that the usual veal stews. Any suggestions?

[ChrisTaylor]

I've got some nice veal neck and I would like to do something other that the usual veal stews. Any suggestions?

A ragu? Maybe combined with some pork shoulder, even.

[heidih]

If it is all in one piece I would lean towards using a recipe for the classic stuffed breast of veal in Mastering the Art of French Cooking. A different cut but with the same unctuousness I imagine. Not sure which volume as it has been eons since I made it.

[David Hensley]

I'd pack some nice stuffing between the bones and the neck, then roast it hard, and introduce some steam at the last hour or so...sealed, of course...

[Plantes Vertes]

you could stuff with garlic, rosemary, pancetta, braise with tomato and onion, shred and serve over pasta.

[Shalmanese]

Braise until shreddable, cool and then stuff into ravioli. I love neck/tail meat for this purpose since the extra gelatin makes them almost like Chinese soup dumplings.

[boudin noir]

Thanks. Great ideas. I particularly like the ravioli suggestion.