Wolfgang Ban

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder. David Burke: Veal Chops More Veal Recipes
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We suggest you cook up this wonderful schnitzel for a weekday dinner.
At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions. Prepared as a whole roast, as in the recipe here, it's a great way to feed a group. To give the braising liquid an even richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock. More Veal Recipes
In Austria, restaurants often devote entire menus to white and green asparagus (known as spargel) when spring finally arrives. Here, asparagus is fried until crisp. More Asparagus Recipes