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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Veal Braised in Vinegar with Spinach Ravioli
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…
Read More »Stuffed Center-Cut Bone-In Breast of Veal
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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