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 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 ...

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, ...

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 ...

Just in time for the holidays, "The Early Show" began a two-day series on how to cook great braised food for a crowd. Braising is a cooking technique, whereby the main ingredient is first browned and ...

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 ...

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.

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 ...

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 ...

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 ...