Whether it’s pork, beef or chicken, nothing beats braising when you’re aiming for fall-off-the-bone meat. And there’s no braised dish more iconic than beef osso buco. Thankfully, you don’t ...

There are myriad Italian dishes battling it out to be crowned as the country's best meal, and for us, osso buco is up at the ...

In a small bowl, mix garlic, parsley and lemon peel together and set aside. Heat 3 tablespoons of butter in a large skillet, add carrots, celery and onions. Sauté about 5 minutes or until onions ...

Chef Mirabile opines that "the biggest mistake cooks make when preparing osso buco is not browning the shanks enough." Browning refers to a dry cooking method that sears the meat on a super hot ...

Veal shanks were cheap when she was a young cook; we had them often. Today, thick shank slices (labeled osso buco) in the meat case typically sell for $16 a pound and even more from a specialty ...

It is almost magical the way a chewy, tough hunk of meat becomes velvet-on-your-tongue tender when you cook it right. But that's the way it is with osso buco, a northern Italian specialty made ...

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 ...

Osso buco is Italian for hole in the bone ... bone is cut crosswise in approximately 1 to 1½ inch thick slices. The meat of the shank is an incredibly tough cut of meat, which becomes tender ...

Make the filling: Heat oil in a large saucepan over medium-high. Working in 2 batches, add osso buco meat and bones, chicken, and pork; cook, stirring occasionally, until browned on all sides ...

Or aged Osso Buco? Or true Wagyu beef? Or just a steady stream of meat to put on the table that’s better than whatever is available to them? Without these companies, the answer is nowhere. These are ...