In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
The recipes in "An Apple Harvest," by Frank Browning and Sharon Silva, reflect Frank's love of this fruit and its role in world cuisine. This recipe, from Iran, where it is said apples were first cultivated, is a wonderful combination of sweet and savory: veal-stuffed apples basted with cider vinegar and brown sugar.
Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).