But how are the stores going to know who bought veal shanks?

Add the veal shanks and cook until brown on all sides, about 10 minutes.

Add the veal shanks and brown over medium-high heat.

Peel at least one layer of membrane from the veal shank.

The idea came after trying an Oriental approach to braised veal shanks.

In the last two years, lamb and veal shanks have become stars on restaurant menus.

Sprinkle the remaining seasoning on both sides of the veal shanks.

Add veal shanks, and sear until well browned on all sides.

Moreover, I prefer veal shank on the bone with its marrow.

All I get for this trip is one human veal shank, worth more than some small countries, and well worth the wait.

Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side.

After an hour, add the short ribs, the chicken steak and the veal shank to the pot.

She nibbled on a veal shank and table-hopped for a while.

Pat the veal shanks dry with a paper towel.

The veal shank, a blue plate special for Thursday, fell to pieces at the touch of a fork.

The veal shank would have been even better if simmered to the falling-off-the-bone stage.

Add veal shanks (1/3 at a time) and brown evenly, turning occassionally.

Don't forget the kalbshaxen, which is the veal shank.

You could use veal shanks or short ribs.

Remove the sausages and veal shanks from the pot.

Make small incisions around the veal shank and insert the strips of garlic.

Fall-from-the-bone veal shank was on the menu two times.

Simmer gently until the veal shanks are cooked, about an hour to an hour and a half.

Trim the veal shank of any excess fat and season with salt and pepper.

One dish that oddly disappointed was veal shank for two with truffle sauce.