Dec. 12 - Few holiday feasts are complete with out meat. In his new book, “Chef Daniel Boulud Cooking in New York City,” chef Daniel Boulud, owner of three New York City restaurants, including the world-renowned Daniel’s, offers up a different way to serve prosciutto and veal. Read his recipes below.

ROSEMARY BRAISED VEAL SHANK Daniel Boulud Makes 4 servings INGREDIENTS • 1 veal shank, about 2 pounds (ask your butcher to trim the top and bottom bones) • 1 tablespoon salt • ½ teaspoon freshly ground pepper • 4 sprigs rosemary, cut to the same length as the shank • 5 tablespoons extra-virgin olive oil • 2 large Spanish onions, peeled, trimmed and cut into ½”-thick wedges • 6 cloves garlic, peeled and sliced • 4 stalks celery, peeled, trimmed and cut on the bias into ½-inch thick slices • 2 large carrots, peeled, trimmed and cut on the bias into ½-inch thick slices • 1 leek, white and light green parts only, sliced, washed, and cut on the bias into ½-inch thick slices • 1 tablespoon whole black peppercorns, crushed • 1 tablespoon tomato paste • 2 bay leaves • ½ tablespoon all-purpose flour • 2 cups dry white wine • 8 cups unsalted beef stock or store-bought low-sodium beef broth • 1 large tomato, peeled, seeded and cut into ½-inch cubes Recipe continues below ↓ advertisement DIRECTIONS Center a rack in the oven and preheat the oven to 350F. Season the shank with the salt and pepper. Use kitchen twine to tie the shank in 1-inch intervals. Tuck in the rosemary sprigs. Warm 3 tablespoons of the olive oil in a Dutch oven or casserole over high heat. Slip the meat into the pan and brown it evenly, turning it carefully as needed until all the surfaces of the meat are a light golden brown. Transfer the shank to a platter and let rest. Warm the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the onions, garlic, celery, carrots, and leek and cook until the vegetables are tender but have no color, approximately 8 to 10 minutes. Add the tomato paste, peppercorns, and bay leaves and cook for 2 minutes. Stir in the flour, then add the wine, stock, tomato, and the shank. Bring the liquid to a boil and cover the pot with a lid. Slide it into the oven to braise until the shank is very tender, about 2½ hours. Transfer the meat to a heated serving platter. Cut off and discard the kitchen twine and rosemary. Boil the pan liquid until it reduces by three-quarters. Strain the sauce over the meat and serve immediately. MANAGE YOUR RECIPES

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