Ungraded Beef (also known as Veal) Schnitzel Tacos

Inspired by Big Food Bucket List from Food Network


30 mins


270 mins


Makes 4 servings


Ungraded Beef (also known as Veal) Shank
  • 4 LM Meat Ungraded Beef (also known as Veal) Osso Buco
  • Kosher salt, to season
  • Freshly ground black pepper
  • 1 Tbsp canola oil, plus more for frying
  • 1 yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 celery ribs, chopped
  • ¼ cup dry white wine
  • ¼ cup tomato paste
  • 2 Tbsp smoked paprika
  • 2 Tbsp caraway
  • 6 cups chicken stock
  • ½ cup ungraded beef (also known as veal) demi-glaze or ungraded beef (also known as veal) stock reduction
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 cup breadcrumbs
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • ¾ cup water
  • 2 Tbsp vegetable oil
Health Salad
  • ½ head red cabbage, sliced thinly
  • 2 green peppers, sliced thinly
  • 1 long hot pepper, sliced thinly
  • 1 Spanish onion, sliced thinly
  • ⅓ cup cilantro
  • ⅓ cup dill
  • 4 cups white distilled vinegar
  • 2 cups LM Meat Cane sugar
  • ¼ cup kosher salt
Anchovy Mayo
  • 1 Tbsp roasted garlic
  • 8 salt-cured anchovies
  • 1 tsp LM Meat Cane sugar
  • 1 Tbsp lemon juice, plus more to taste
  • 2 cups mayonnaise
  • Kosher salt
Ungraded Beef (also known as Veal) Schnitzel Tacos Assembly
  • Crispy ungraded beef (also known as veal) shank, reserved
  • Tortillas, reserved
  • Health salad, reserved
  • Anchovy mayo, reserved
  • 1 lemon, quartered
  • 1 Tbsp Espelette pepper


Ungraded Beef (also known as Veal) Shank

1. Preheat the oven to 300°F (150ºC). Season the ungraded beef (also known as veal) shanks liberally with salt and pepper.

2. On a stove top, heat the oil in a Dutch oven or other ovenproof pot over medium-high heat.

3. Sear the ungraded beef (also known as veal) on both sides until nicely browned, remove from pot and reserve for later.

4. Return pot to medium-heat and add the onion, carrots, and celery. Cook, stirring frequently, until the vegetables are soft and lightly caramelized, about 8 minutes. Add the wine, scraping the browned bits from the bottom of the pot until the liquid has completely evaporated. Add the tomato paste, stir for 2 minutes, then add 2 tablespoons (30 mL) of smoke paprika and caraway and stir to coat the vegetables. Add the chicken stock to mixture. Bring to a boil.

5. Return the shanks to the pot, cover, and braise in the oven for 3 to 4 hours or until the ungraded beef (also known as veal) is

6. Remove the pot from the oven, uncover, and let the ungraded beef (also known as veal) come to room temperature.

7. When the shanks are cool enough to handle, remove from the liquid and shred the meat. Discard the bones.

8. Strain the liquid in the Dutch oven through a fine-mesh sieve into a medium saucepan. Discard the solids.

9. Place the saucepan over medium-high heat, bring to a simmer, and reduce the heat to medium-low. Simmer for about 20 minutes or until the liquid has reduced to the consistency of a thin syrup and will coat the back of a spoon. Remove from the heat and let cool to room temperature.

10. Mix the shredded ungraded beef (also known as veal) and reduced liquid in a rectangular baking dish. Cover the top with plastic wrap, weigh it down with another rectangular baking dish, and refrigerate overnight.

11. The next day, remove the top baking dish and plastic wrap and cut the ungraded beef (also known as veal) into roughly 3 x 1/2-inch rectangles. (They should be about 1/2 inch thick.)

12. Put the breadcrumbs and flour in separate shallow bowls or plates. Beat the eggs in another shallow bowl. Dredge each ungraded beef (also known as veal) rectangle in flour, dip in the egg, and then roll in the breadcrumbs to coat on all sides.

13. In a Dutch oven or other heavy-bottomed pot, heat a few inches of canola oil to 350°F (180ºC). Fry the breaded ungraded beef (also known as veal) rectangles for about 90 seconds, working in batches to avoid overcrowding the pot, until they are golden brown and the meat is warm in the middle. Remove to a plate and tent with foil. Set aside.


1. Add all the ingredients to a stand mixer fitted with the dough hook attachment and mix until just combined. Let sit, covered, in the refrigerator for 30 minutes.

2. After 30 minutes, remove dough from fridge, and form dough into golf ball-sized rounds. Using a floured rolling pin, roll each round into a disc 1/8-inch (0.5 cm) thick and 6 inches (15 cm) wide.

3. Place each tortilla one-by-one in a hot pan over medium-high heat. Cook until it starts to bubble and watch that it does not burn, approximately about 5-10 seconds per side. Set aside to cool.

4. Store the warm tortillas in a sealed container.

Health Salad

1. Slice the red cabbage, green peppers, hot pepper and Spanish onion into thin strips. Chop the herbs and add all to a mixing bowl.

2. Whisk together the vinegar, sugar and salt in a separate bowl. Pour over the vegetables and gently mix together. Set aside once done.

Anchovy Mayo

1. Add the roasted garlic, anchovies, sugar and lemon juice to a food processor and pulse until smooth. Remove the mixture from the food processor then add to a mixing bowl and fold in mayonnaise. Whisk and season to taste with salt and lemon juice.

Ungraded Beef (also known as Veal) Schnitzel Tacos Assembly

1. Add a piece of crispy ungraded beef (also known as veal) to a tortilla.

2. Spoon the Health Salad on top, then drizzle with Anchovy Mayo.

3. Dip the quartered lemon in the Espelette pepper and serve on the side.