These recipes look delicious, I'm looking forward to checking them out. I just happened to blog about braising today! http://k.knit1eat1.com/zAOEeW
The technique of braising—browning meat on the stove top before simmering in liquid (usually some combination of wine, beer, and flavorful stock) yields meltingly tender results.
Credit: Todd Coleman
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Osso Buco (Braised Veal Shanks)Serve these falling-off-the-bone veal shanks with mashed potatoes to soak up the rich gravy from the pan.See the recipe for Osso Buco (Braised Veal Shanks) » |
Comments (8)
Don't you mean that you are looking forward to "cheeking them out"...
Very clever!
You're a cheeky one, aren't you?
Substandard examples, brute photography...disappointed.
I found these photo presentations FAR from inspiring. In fact, everything looks dark and foreboding. Not at all pretty and certainly not appetizing. Yucko! I'll have to agree with Bruce.
If any of y'all ever cooked a leg of lamb would know it turns dark on the outside......and moist n juicy on the inside. I took a grilled smoked one to a Easter bash. Everybody said it looked like a meteor cinder.....but it was the first thing gone. Ha!
I think this slide show is brilliant! And if you want the perfect pan to make these recipes in, try the Le Crueset Braiser. I wrote about this splendid pan here: http://tinyurl.com/4n2tg99
