Braising is Amazing!

The Technique of Braising
by St. Supéry Chef Ron Barber

I absolutely love to braise - it's my favorite cooking method, and one in which the dish actually tastes better the next day. Braising is a great way to feed a crowd. The main course is prepared ahead of time to allow you more time to be with your guests, instead of in the kitchen.

Braising is a combination of dry and moist-heat cooking. Meats to be braised are usually larger, tough cuts such as lamb shanks, veal shanks or chuck roasts. During braising, moist heat slowly penetrates the meat and softens the tissue. The cooking liquid retains the meat flavors and becomes the sauce.

The general method for braising involves first browning the meat in hot fat, then adding vegetables, seasonings and enough liquid (wine and/or stock) to come about half way up the item being cooked. The meat is covered and cooked at a low temperature for a long time to tenderize the meat. Although you can use the stove- top for braising, I prefer using the oven for a more uniform heat source.

Don't care for lamb? Just substitute veal shanks, short ribs, chuck roast or any other tough meat cuts for the lamb shanks.

LAMB SHANKS BRAISED IN
CABERNET SAUVIGNON
Serve with St. Supery’s Napa Valley Cabernet Sauvignon


4 lamb shanks – approximately 1 lb each
3 tablespoons olive oil
4 tablespoons all purpose flour
2 tablespoons fresh rosemary - chopped
1 large onion, peeled and cut into 1" pieces
2 carrots, peeled and cut into 1" pieces
2 stalks celery, cut into 1" pieced
2 large cloves garlic, peeled and cut in half
1 bay leaf
2 cups St. Supéry Cabernet Sauvignon
2 cups chicken stock or canned low sodium chicken broth
salt & pepper

Pre-heat the oven to 300 degrees. Heat the olive oil in a large pot until almost smoking. Season the lamb shanks with salt & pepper and dredge in the flour. Add the lamb shanks to the pot and brown well on all sides. Remove the lamb and add the onion, garlic, carrots, celery, rosemary and bay leaf. Cook for 5 minutes and stir often. Add the wine and simmer for an additional 2 minutes to cook off the alcohol. Add stock until the liquid comes up halfway on the lamb shanks. Cover with parchment paper and place in the oven for 3 hours or until the meat is falling off the bone. Transfer the lamb to a platter and keep warm. Strain the vegetables and bay leaf from the braising liquid and discard. Skim the grease from the braising liquid and simmer until the braising liquid is slightly reduced. Taste the sauce and adjust the seasonings. Return the lamb shanks to the sauce and serve with buttered noodles or polenta.