The entree and dessert are hits, and the chefs celebrate a job well done.
Jeffrey samples a dish of fusilli with octopus and veal bone marrow.
Chuck shows how to make veal, chicken and seafood stock.
Giada tops veal scaloppini with delicate saffron and mushroom cream sauce.
Rachael proves that veal osso buco isn't just for special-occasion meals.
Michael Symon uses gremolata to brighten the flavor of braised veal shanks.
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?
Osso buco sounds intimidating, but Giada's recipe makes it a breeze.