No More Dry Meat – Just Perfectly Cooked, Flavorful Veal. If you’ve ever been disappointed by dry, bland meat, this slow-cooked veal culotte will change everything.

This classic St. John dish uses veal bones for a more delicate texture ... in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before ...

Add the onion-celery mixture to the pan under and around the veal along with the envelope of filling and 1 cup water. Cover and braise at 350 degrees, basting occasionally, for 1 hour. 7 ...

Rub mixture over all surfaces of veal roast. In a large oven-proof skillet, heat olive oil over medium heat. Add roast and cook, turning, until all sides are browned, about 11/2 minutes a side ...

Rotate roast: Remove cover, and turn meat so that it is on top of the onions and bake 1 hour more. Check after 30 minutes to make sure there is still liquid in the pot; add more stock if necessary ...

Roast bone marrow and parsley salad is a signature dish for chef Fergus Henderson. ... Cook veal or beef bones in a hot oven just until the fat becomes wobbly (too liquid and you'll lose it).

Preheat the oven to 325°. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until ...

Ease yourself into cooking with offcuts with this recipe for roast pork neck, sweet and sour sauce, and vegetable salad by Ursula's Phil Wood. If you've been wanting to try cooking left-of-centre cuts ...