Standing rib roast is a classic, but perhaps it's getting a bit boring. If you want to mix it up, check out an ...

For his version, Duband braises two cuts of beef (shank and rump roast) with marrow bones that add richness and flavor to the broth and give diners a little treat to scoop onto bread. In France ...

Use your favorite stock here, and feel free to swap in beef stock for veal ... Tie each veal shank once around the circumference so that it holds the bone and meat together in the center.