Whether it’s pork, beef or chicken, nothing beats braising when you’re aiming for fall-off-the-bone meat. And there’s no ...

Osso buco means ‘bone with a hole’ and it’s ... Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn ...

There is just zero textural balance to osso buco with risotto Milanese, nothing to break up the moosh of slow-cooked veal shanks and the equal moosh of risotto (or polenta) on the side.

Manhattan chef Mario Batali offers his version of an Italian classic using meaty veal shanks with marrow in ... He used four, 3-inch thick osso buco (probably cut by a butcher) weighing 3-1/2 ...