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 ...

On a chopping board, finely chop the garlic cloves, put the garlic on the osso-buco, add black pepper, paw paw puree and set aside to marinate for about an hour or two. In a pan over medium heat add ...

Heat oven to 325 F with a rack in the middle position. Season veal generously on both sides with salt and pepper. Heat oil in ...

Osso buco is quite rightly one of the great Italian classics. This hearty yet delicate dish is deftly balanced, poised between unctuous and substantial. Here it’s accompanied with a citrussy gremolata ...

A melt-in-your-mouth dish made up of braised meat, usually veal, with vegetables, Osso Buco is a great meal pick for meat-loving fathers and father figures. Food Network star Giada De Laurentiis‘ spin ...

This classic braised veal dish from Milan is an ideal dinner on a chilly night. Preheat oven to 325°F. Heat olive oil in a large enameled cast-iron casserole. Season veal shanks with salt and pepper ...

What do you think the odds are that my wife, Lucy, and I would attend three dinner parties given by three different hosts -- none of whom knew us or each other -- in three different parts of the Los ...

The last column discussed breakfast casseroles as an option for feeding a crowd for the first meal of the day. Today we will look at a classic dish from Milan that can be perfect for a romantic dinner ...

Osso buco is believed to have originated in Milan during the 19th century. The dish gained popularity among the Milanese aristocracy and eventually ­became a symbol of the city’s culinary traditions.

Osso Buco is special to me because it takes a while to cook (four hours), but is extremely worth it. It reminds me that all good things take time. Dip the shanks in flour, then pan sear them till ...

Chef Ludo Lefebvre's tender braised veal shanks are almost — almost — as good as his grandmother's. Chef Ludo Lefevbre grew up with his grandmother's osso buco, which she would make with fresh ...