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.

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 ...

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 ...

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.

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 ...