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 ...

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 ...

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 ...

An Italian American bistro is staying true to its name by offering osso buco as one of its main dishes to patrons. Owners Blake Haury and Javier Olguin opened OssoBuco Italian American Bistro June 4 ...

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 ...

Those of us who can remember back that far recall the first Paesanos restaurant in a modest space on McCullough Avenue. Co-owners Joe Cosniac and Nick Pacelli were kids when they opened the little ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The sauce is everything. This sauce is ...

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 ...

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, ...