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Narrow Results You've Selected: Vegetables Braise French Remove all Source Saveur (6) Epicurious (1) Houseboat Eats (1) Lucullian (1) Two Spoons (1) Difficulty Easy (5) Medium (5) Course Main Course (7) Appetizers (1) Side Dish (1) Season Winter (6) Fall (5) Occasion Cocktail Party (1) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Vegetables,Technique:Braise,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 10/11/2010 Braised Leg of Lamb Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise. Issue #133 10/07/2010 Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes) We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings. Issue #133 11/04/2008 Braised Duck with Turnips The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. Issue #63 08/30/2005 Duck with Peas This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly. Issue #59 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 01/24/2010 Braised Pork with Apples, Mushrooms, and Calvados Mushrooms lend an earthy flavor and apples give texture to braised pork. Calvados and sour cream makes the braising liquid so delicious that you might want to invest in a couple loaves of bread. Continue... Does Not Apply Source: Houseboat Eats 09/24/2009 Mushrooms Braised in Red Wine Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue... Does Not Apply Source: Two Spoons 06/28/2009 Braised Endives with Haricots Verts Tender, bitter endives get some snap from crisp green beans. Does Not Apply Source: Epicurious 03/13/2008 Puff Pastry Baskets with Artichoke and Pesto Filling From Luculian Does Not Apply Source: Lucullian