I'm planning to cook osso buco for the first time in a couple of weeks and I'm wondering whether this is an occasion to use a French copper daubiere (aka a "braiser box"). I'm cooking four veal sha...
I made a stock today with veal shanks, there are three large pieces of shank in it with a lot of meat on each. Surely I can do something with this meat, despite it being 'boiled' not braised. Thoug...
I want to make Osso Buco this weekend and am not sure what type of veal shanks to get. I have read some of the threads on Chowhound and there was discussion about using hind shanks which are small...