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02/10/2012
Braised Lamb Shanks
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
01/13/2012
Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Issue #117
10/29/2007
Lil Pachter's Jewish-Style Braised Brisket
We have been told this brisket tastes even better the next day.
Issue #74
10/29/2007
Braised Lamb Shanks
For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them.
Issue #49
12/12/2007
Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Issue #31
12/17/2012
Veal Stew with Potato Dumplings
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply
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...
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Source: Houseboat Eats
12/21/2009
Collard Greens with Bacon
The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens.
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Source: Simply Recipes
12/18/2009
Pomegranate and Cherry Braised Pork
This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue...
Does Not Apply
Source: Bitchincamero
12/08/2009
Spicy Lamb with Lentils
Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue...
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Source: Culinary Disasters
11/24/2009
Polenta Cups with Braised Beef
The ingredients for this starter can all be prepared ahead, making them ideal for holiday entertaining.
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Source: Food Channel
11/23/2009
Pomegranate Braised Leeks
The colors of this dish are a celebration of Christmas, and the flavors of the braised leeks and pomegranate juice combine to form a side that's worthy of being served on any holiday table.
Does Not Apply
Source: Cooking Books
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...
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Source: Two Spoons
09/19/2009
Sherry-Braised Beef Short Ribs
Slowly cooking short ribs in sweet sherry gives them a rich, full flavor and makes them fall-off-the-bone tender. Continue...
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Source: Cooking Nook
06/13/2008
Red Wine Braised Beef Short Ribs
These slow-cooked short ribs, slow-cooked in a dry red wine, are tender and deeply flavorful.
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Source: Food & Love