(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 ...

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 ...

The day before cooking: season the veal shanks with granulated garlic, salt & black pepper. Cover and store in refrigerator for 18 to 24 hours. When ready to prepare: Dust in seasoned flour and sear ...

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 ...

Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...

Kathy Compton, owner of 1910 Main in Forest Grove, recommends lamb osso bucco with polenta as a winter comfort food. (Clare Lennon/Forest Grove Leader) Choosing a comfort food is a challenge for Kathy ...

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 ...