The entree and dessert are hits, and the chefs celebrate a job well done.
Chuck shows how to make veal, chicken and seafood stock.
Jeffrey samples a dish of fusilli with octopus and veal bone marrow.
Giada tops veal scaloppini with delicate saffron and mushroom cream sauce.
Michael Symon uses gremolata to brighten the flavor of braised veal shanks.
Michael elevates a weeknight braise with his fork-tender Veal Shanks.
Rachael proves that veal osso buco isn't just for special-occasion meals.
Puff pastry makes these pork, veal and pistachio sausage rolls a breeze.
Rachael makes the perfect Hungarian comfort stew, paprikash, using veal.
Who can resist Mustards Grill's mouthwatering chops and crazy desserts?