(WLUK) -- As the temperatures outside get colder, the kitchen is heating up! Executive Chef Matt Winters for Premier Waterfront Catering in Oshkosh took some time this week to share a fall recipe that ...

Note: Start this recipe a day or two before. The osso buco and risotto can both be made ahead. Osso bucco: 5 large veal shanks, 1 1/2-inches thick Kosher salt, cracked black pepper Canola and olive ...

1. Dust the veal shanks lightly with flour, salt and pepper. 2. In a heavy Dutch oven with a lid, melt the butter over medium heat. Cut slits crossways in the outside rim of each shank so the meat ...

This osso bucco recipe features braised beef shank cooked with vegetables, mushrooms, homemade red wine, and Rtanj mountain herbs, which are washed in local waterfalls to enhance the dish's flavor.

When it comes to shanks, a lot of hunters or processors opt to trim off the meat for either stew chunks or ground meat. However, a lot of flavor lies in the bones of venison shanks. The bone itself ...

5 pound venison shanks, either whole or cut across the bone 1½ inches thick, or veal, beef or lamb shanks Preheat oven to 350 degrees. Pour wine in a bowl and heat in the microwave on high for 10 ...

1. Tie each veal shank like a gift, using butcher’s twine to hold the meat together. Salt and pepper the shanks. 2. In one or two heavy-bottomed saucepans, large enough to hold the veal in a single ...