Name: Braised Veal Shanks with Rosemary and Thyme
Yield: Makes 6 servings
Ingredients: All purpose flour; 6 1-inch-thick pieces center-cut veal shank (about 3 1/4 pounds total); 1/4 cup plus 2 tablespoons olive oil; 1 large onion, finely chopped; 1 large carrot, peeled, finely chopped; 2 celery stalks, finely chopped; 5 large fresh thyme sprigs; 1 large fresh rosemary sprig; 1 bay leaf; 1 3/4 cups chicken stock or one 14 1/2-ounce can low-salt chicken broth

"At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?"

The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.