Chinese New Years are fun to celebrate and this year becomes the year of the Ox. I have decided to prepare veal cross-cut shank soup with fresh bok choy and carrot medallions. First, purchase a veal cross-cut shank, per person. Sear 2 onions in butter, cut into chunks. Reserve. Sear the Veal cross-cut shank(s) in butter or oil. Then, braise the shank(s) with the seared onion for several hours, until the meat is tender. Remove the beef to strain the broth. Add carrot medallions to the strained broth and cook the carrots until tender. Remove any fat or bones from the beef and return the beef to the broth with the carrots. Adjust the seasoning and just prior to serving, add bok choy leaves. This soup is also great when paired with dumplings. The party isn’t complete without chop sticks, a bamboo centerpiece, and little red envelopes, filled with money. It’s all part of the fun! © Kelly McBride Loft