When the days are short and chilly, I love nothing more than to fill my home with the aroma of meat, slowly cooking in the oven or on the stove top. Last night I braised lamb shanks but there are so many cuts of meat that lend themselves to this preparation.
The basic technique is simple but the variations are infinite.
Step One: Select a tough cut of meat of your choice.
I recommend ossobucco (beef shank), lamb shank, pork shoulder, lamb neck, lamb ribs, pork belly, chicken thighs, short ribs, pork shanks or oxtail. I prefer cuts with bone in them as the bones will release marrow and flavor to make your braising liquid richer and more nutritious.
Step Two: Season and Sear
I often rub the meat with salt and spices and sear them until they are gold brown, set aside and continue to sear all of the vegetables I’ll be including in the braise. This step adds a depth of flavor to the braise and helps the seasoning adhere to the meat. Make sure to turn your hood fan on!
Step Three: Deglaze
Once you’ve seared everything, your pot should be coated with crispy bits. Use wine, beer, sake, broth or whatever liquid best suits your chosen flavor profile to scrape all of the caramelized bits off of the bottom of the pan.
Step Four: Low and Slow
Add all of your meat and vegetables back in to the braising pot and submerge them in liquid. I usually use a combination of wine and stock at this point. Preheat oven to 300 or lower (depending on the amount of time you have) and place the covered pot in the oven.
Step Five: Enjoy the aroma!
Be patient. Bigger cuts can take up to 6 hours to start to fall of the bone. The smell of the braise should fill your home with anticipation. You are welcome to check on the braise after an hour or so, but resist opening the oven every hour. Chicken thighs will only take around 45 minutes. Ossobucco will take the better part of the day. You know the braise is ready when you can easily pull the meat apart with a fork.
Step Six: Adjust and Enjoy
Once your meat is falling off of the bone, taste it for seasoning. At this point I like to Strain the braising liquid off of the meat and reduce it until it is thick and tastes unbelievable. I serve the meat over my starch of choice (mashed potatoes, polenta, pasta, rice…. whatever you like as long as it can absorb the juices). The meat will last well in your fridge for the week and you can use it to make tacos or enchiladas, or just reheat it as is.
This is an incredible way to enjoy cheaper cuts of meat that are often more flavorful and nourishing that the pricey quick cooking ones. You can prep a braise for a dinner party early in the day and when your guests arrive, not only will your house smell amazing, but most of the cooking will already be done!
A couple of my favorite braises:
Chicken thighs with oil cured olives, rosemary, seared oranges and white wine
Lamb Shanks with turmeric, ginger, coriander, dried apricots and broth
Short Ribs with beer, onions, garlic, finished with maple syrup and soy sauce
Pork Belly with star anise, sake, mirin, soy sauce and garlic served over braised greens
You can keep the residual braising liquid in the freezer for the next time you braise!