Veal Osso Buco, Piquillo Pepper Coulis, Crispy Brussels Sprout Leaves (yield 2 servings): Veal Osso Buco: -2 Veal Shanks -4 ft. lengths of butcher s twine -1 t. salt -1 t. fresh cracked black pepper ...

We braise in January to ward off the chill, to make the house smell good, to remind ourselves of everything we love about cooking. Beef stew in the slow cooker, lamb in the tagine and pork shoulder in ...

Heat oven to 325 degrees. Pat the veal shanks dry and tie them securely with kitchen string to keep the meat attached to the bone. Season shanks with salt and pepper and dredge them in the flour, ...

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 ...

Veal ShanksServes 4Ingredients:4 veal shanks3-4 tablespoons extra virgin olive oil2 tablespoons butter1 red onion, coarsely chopped1/2 green bell pepper, coarsely chopped1/2 red bell pepper, coarsely ...

Visit your local market this week for a thick slice of veal shank to create this tasty Italian dish. Home cooks, especially home cooks without a lot of experience or confidence, can be intimidated by ...

(WVUE) - Osso Buco is the Italian translation for "bone with a hole," a reference to the marrow hole at the center of the shank. Shank is the cut of meat taken from lower leg of the animal, and is ...

On Sundays this time of year, when long-simmered dishes fill the kitchen with homey aromas, few entrees are as welcome as osso buco, Italian braised veal shanks. Osso buco literally means “bone with a ...

The last column discussed breakfast casseroles as an option for feeding a crowd for the first meal of the day. Today we will look at a classic dish from Milan that can be perfect for a romantic dinner ...

When it comes to shanks, a lot of hunters or processors opt to trim off the meat for either stew chunks or ground meat. However, a lot of flavor lies in the bones of venison shanks. The bone itself ...

I’m doing a series of big game cooking columns. Now for a unique one. I met Chris Lalik years ago when he worked at Puma Knives. Every year he’d tell me how great smoked shanks were. I didn’t believe ...