I love veal shanks because the bones are filled with rich marrow and, when cooked low and slow, the meat has a silky texture. In this dish, the veal is cooked with porcini mushrooms, anchovy fillets ...

Here’s a dinner party menu with the cook’s convenience in mind: braised veal shanks and a dessert of simple sundaes with apple cider sauce and candied walnuts. The veal shanks can be done ahead and ...

Ask your butcher to french the veal shanks, that is, to scrape the bone very clean, right down to the meat. Preheat the oven to 160C. Heat the olive oil in a large frying pan. Season the veal shanks ...

Sundown on Monday, April 14, marks the first night of Passover, the eight-day celebration of the Jewish people’s freedom from bondage in ancient Egypt. Tradition holds that the holiday is observed ...

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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 ...

On a cold, wet day in winter, I like to have something cooking slowly, something that fills the kitchen with fragrant aromas and that promises, come dinnertime, a comforting meal. I also want ...

Rinse and dry veal shanks. Season aggressively with salt and pepper. Method of Preparation: 1. In a pot oven large enough to hold just the whole shank, heat the olive oil until just smoking. Place the ...

Sundown on Monday evening, April 14, marks the first night this year of Passover, the eight-day celebration of the Jewish people’s freedom from bondage in ancient Egypt. Tradition holds that the ...

1. Season and seal the shanks in a hot pan. Once sealed on evenly place in a braising tray. 2. Slice the garlic and onions and sauté in the same pan. Deglaze the pan with the red wine and reduce by a ...

But veal is a different matter. A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 F at the center. Of ...