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Braised Veal Shank with Glazed Vegetables & Creamy Orzo

(Chanterelle by David Waltuck and Andrew Friedman, 2008)

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Braised Veal Shank With Marjoram: Stinco Di Vitello

(Molto Mario, Episode: The Cart Driver’s Dinner, Season: 7)

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Braised Veal Shanks

(Gourmet, September, 2003)

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Braised Veal Shanks

(Gourmet, October, 2005)

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Braised Veal Shanks With Green Olives And Capers

(Gourmet, February, 1995)

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Braised Veal Shanks With Gremolata

(Symon’s Suppers, Episode: Weeknight Gourmet, Season: 2)

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Braised Veal Shanks With Jerusalem Artichokes and Chestnuts

(La Cucina Italiana, November, 2012)

sagrantino with con topinambur e castagne
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Braised Veal Shanks With Mashed Potatoes And Tomato Onion Jus

(Gourmet, April, 1999)

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Braised Veal Shanks With Porcini And Potatoes

(Bon Appétit, March, 1995)

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Braised Veal Shanks with Romano Beans

(Sunset, September, 2004)

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Braised Veal Shanks with Rosemary and Thyme

(Bon Appétit, December, 2000)

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Braised Veal Shoulder

(Melting Pot, Episode: Eastern European - Dairy Show, Season: 2)

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Braised Veal Shoulder With Gremolata and Tomato-Olive Salad

(Bon Appétit, April, 2011)

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Braised Veal Shoulder With Spring Vegetables

(Food & Wine, May, 2011)

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Braised Veal Sweetbreads With Fennel and Tomato

(At the Table With..., Episode: Daniel Boulud, Season: 2)

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Braised Veal with Aromatic Vegetables

(Bon Appétit, March, 2002)

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Braised Veal With Gremolata

(Gourmet, April, 2001)

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Braised Vegetables With Osso Buco

(Every Day with Rachael Ray, September, 2012)

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Brasato Vitello (Braised Veal)

(Saveur, December, 2010)

Brasato Vitello (Braised Veal)
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Breaded Veal Topped with Tomatoes, Spinach, and Lemon

(Cooking Light, March, 2003)

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Breaded Veal with a Tricolor Salad

(Fine Cooking, October/November, 1997)

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Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary

(The Essence of Emeril, Episode: Italian Feast, Season: 11)

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Broiled Veal Chops with Mixed Peppercorns

(Bon Appétit, February, 1999)

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Brown Veal Stock

(Gourmet, January, 1999)

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Brown Veal Stock

(Saveur, July/August, 1997)

Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
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