Dear Susan: It’s not complicated at all -- quite easy, in fact. And we agree with you: This is one of the most amazing dishes in town. Chef Gino Angelini, who is from Emilia Romagna, says it’s a ...

Veal is a lean meat that comes from young male cows, and is absolutely delicious. Made with red wine, mushrooms, and aromatic herbs, this is a meal you would find at a fine restaurant. Luckily, you ...

Ossobuco croquettes are like taking the classic Milanese ossobuco recipe and giving it a fun twist. You know, from Lombardy?

1. Dust the veal shanks lightly with flour, salt and pepper. 2. In a heavy Dutch oven with a lid, melt the butter over medium heat. Cut slits crossways in the outside rim of each shank so the meat ...

This 1997 recipe came from chef Paul Prudhomme. Veal Shanks with Okra and Tomato Makes 4 servings SEASONING MIX: 2 teaspoons salt 1 teaspoon dried chervil leaves 1 teaspoon ground coriander 1 teaspoon ...

Directions Center a rack in the oven and preheat the oven to 350F.Season the shank with the salt and pepper. Use kitchen twine to tie the shank in 1-inch intervals. Tuck in the rosemary sprigs.Warm 3 ...

1. Season Veal Shank with Salt and Pepper on both sides. Lightly flour each side of the Veal Shank. 2. In a sauté pan, over medium heat, heat oil, add veal shank and brown on each side. When brown, ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

Dry the meat well with a paper towel, season lightly with salt and pepper, and brown meat very well in the olive oil in an extremely hot, heavy braising pan. Turn over, repeat. Remove meat from pan.

Did you hear about the chef who determined to fill a niche nobody else could copy? So he opened the Unique Steak House, offering to grill the fillet of any creature on earth. A month later, he had ...