This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
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The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.
In this recipe, the lamb is braised in Moroccan spices until it is "fall off the bone tender" and is paired with a flavorful herb salad for an impressive entrée fit for a dinner party.
This rack of lamb with its savory combination of herbs, mustard and breadcrumbs makes for either the perfect appetizer or an impressive holiday entrée.
Drying and seasoning the chicken a day or two ahead of time acts as a dry-brine and results in evenly golden brown and crisp chicken skin and succulent, tender meat.