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Apr 15, 2014 06:43 AM

Veal Valdostano or Shepard's Pie with Lamb

Two completely different meals. Love them both. Anyone know of a place that does either?

Thanks for any help.

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    1. Despite a plethora of Irish-named and/or Irish-themed pubs and restaurants around NYC, and Manhattan in particular, most haven't a clue about Shepherd's Pie. Even Connelly's, which has a Lamb Burger(!) on their menu, makes their "shepherd's" pie with beef! Go figure, I can't.

      The only place I know that does it with lamb, isn't quite traditional, as red wine is involved in the braise, and it's topped with Garlic(!) mashed potatoes. That is served at Tir Na Nog. Two locations in Midtown, West Side.

      Good luck in your search.

      What is Veal Valdostano, btw?

      1. Well said. NYC is well-steeped in Irish named restaurants, but you can't find Shepard's pie. Cottage pie is abundant. Looks like I will stick to making my version. I cannot understand why there isn't a "real" SP in NYC.

        Veal Valdostano is simply delicious. It's never on the "basic" menu at your favorite Italian restaurant, usually a special. I's awesome when cooked well. Basically a stuffed veal chop. Here is the recipe I follow from a local joint:

        4 1-inch thick rib veal chops, trimmed and the bones frenched
        4 slices fontina cheese
        4 thin slices prosciutto
        2 tbs. chopped parsley
        4 tbs. olive oil
        3 large eggs, beaten
        2 cups fresh bread crumbs
        2 tbs. butter
        1 cup sherry wine
        2 cups chicken stock (or bouillon)
        2 cups sliced fresh mushrooms
        4 slices mozzarella
        4 artichoke hearts

        With a sharp knife, make a 1-inch long incision along the fat side of each chop, making a pocket. Wrap the fontina cheese with the prosciutto and parsley and slip into pocket (fold the cheese packets if necessary to keep from protruding. Press the edges of the veal chops to seal pockets. Season with salt and pepper. (Keep in mind that prosciutto is salty.) Spread the flour on a dinner plate, line up with bowls containing the beaten eggs and the bread crumbs. Dredge the veal chop in the flour and then dip into the eggs, shake off the excess. Dip chops into bread crumbs, pressing the bread crumbs into the meat. Place the breaded chops on a rack set over a platter or baking sheet and refrigerate for one hour to set the crumbs. Heat a sauté pan over medium heat, add oil and melt a tablespoon of butter in the same pan. Add the chops, cooking 2-3 minutes per side until golden. (If pan won’t hold all the chops at once, cook in batches, wiping the pan and adding new oil and butter for the second batch.) Add the mushrooms, butter, artichoke hearts, the chicken stock (or bouillon), and sherry wine to the chops and cook for five minutes, top the chops with the mozzarella and place in a preheated oven at 400ºF for about 20 minutes. Serve immediately.

        1 Reply
        1. re: tejjet

          Sounds perfectly scrumptious! Thanks for sharing.

          BTW, should you ever find yourself in or near Warwick, NY (Orange County) check out Yesterday's - their take on Shepherd's Pie is more traditional than Tir Na Nog, as long as you don't mind their minor tweaks. I thought it was fantastic.

          "Tender pieces of leg of lamb in a rich dark sauce laced w/a trace of mint & chutney covered w/butter whipped potatoes."

        2. I haven't had Veal Valdostano in years. You can get a good version of it at Il Mulino on W. 3rd St.
          Monte's has a stuffed veal chop that is similar
          other possibles but not definites
          Il Giglio ( on request)
          Casa Lever ( sometimes)
          Accapella ( special order)