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 ...

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 ...

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.

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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 ...

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 ...

(WVUE) - Osso Buco is the Italian translation for "bone with a hole," a reference to the marrow hole at the center of the shank. Shank is the cut of meat taken from lower leg of the animal, and is ...

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 ...