About The Lobels

Stanley, Evan, Mark, and David Lobel

Stanley, Leon, Evan, Mark, and David Lobel are the owners and operators of M. Lobel & Sons, a butcher shop on Manhattan’s upper East side. The brothers are also the authors of half a dozen cookbooks, including their most recent title, Lobel’s Meat Bible. In addition, they have been featured in Saveur, Food & Wine, and New York magazine, among other publications. @lobelssince1840

Blue plate with two veal scaloppine topped with prosciutto and sage, a salad

Veal Scaloppine with Prosciutto and Sage

Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
White bowl of Catalan veal stew with prunes and potatoes, bowl of parsley, on a wood table

Catalan Veal Stew with Prunes and Potatoes

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

  • Quick Glance
  • 1 H, 20 M
  • 4 H, 30 M
  • 0