Enjoy traditional veal ribs cooked under the lid using classic methods. Watch as we prepare this flavorful dish, allowing the meat to tenderize and absorb rich aromas. Experience the satisfying ...

Put veal back into pan. Combine broth, sherry, onion and five-spice powder; pour over veal. 3. Cover and simmer over low heat until veal is tender, 45 minutes to 1 hour. Arrange veal on serving ...

Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes.

2 tablespoons canola oil. Four meaty 1-pound pieces of veal shank. Salt and freshly ground pepper. 1 onion, chopped. 1 carrot, chopped. 1 celery rib, chopped ...

In this recipe from “The Kitchen Table: Brennan’s of Houston,” by chef Randy Evans and team, bones are removed from short ribs and added back to the braising liquid. The ...

1/8 teaspoon ground nutmeg. 1. Spray a nonstick skillet with olive oil spray. The skillet should just big enough to fit the chops in one layer over medium-high heat.

Add ribs and top with bay leaves, thyme sprigs and rosemary. Top with veal stock just to cover, bring up to a simmer and place in a 375-degree oven for 4 hours, covered with parchment and foil. 6 ...

Note: Adapted from Eric Greenspan. Boneless short ribs are stocked at Gelson’s markets, Marconda’s Meats in the Original Farmers Market in Los Angeles, and select Ralph’s markets. You can ...

Enjoy creamy polenta with veal and chicken bolognese, Italian cheese bread and more. IE 11 is not supported. For an optimal experience visit our site on another browser.

2 2-inch-thick veal short ribs. Salt and pepper to taste. Flour for dusting ribs. 1 tablespoon olive oil. ½ small onion, diced. 1 small carrot, diced. 2 shallots. ½ leek. ½ head garlic.