This slow-cooker recipe yields very tender and juicy meat.
This recipe can be used for a different, yet traditional Thanksgiving (with much less hassle than cooking the whole bird…). The brining step is important to make the meat juicier and tastier.
Veal shanks, with bone and marrow, braised in white wine and tomatoes.
This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The garnish adds a fresh, sprightly flavour to the dish.
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