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Cooking School and Recipes in Washington DC

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veal

Our Osso Buco…

February 6, 2014 by Chris

Our Osso Buco… made with Wagshal’s veal shanks braised in wine, vegetables and herbs… changes each time we make it. We’ll use what’s in season and what’s left in our fridge. This version starts with leeks…

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Filed Under: Entree Tagged With: veal

Veal Braised in Vinegar with Spinach Ravioli

October 16, 2013 by Chris

We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an…

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Filed Under: Entree, Pasta Tagged With: spinach, veal

Stuffed Center-Cut Bone-In Breast of Veal

March 11, 2013 by Chris

Have your Wagshal’s butcher trim a 6 pound, 4 rib, center-cut, bone-in veal breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to…

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Filed Under: Entree Tagged With: veal

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