Braising Can Take the Chill Out of Winter

by Mark R. Vogel

It would lose all it's tenderness with little gelatin and fat to take up the slack. Thus, braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

recipe is below

This recipe has a lot of leeway. First, you can use beef shanks but veal produces more gelatin and hence, more tenderness. Lamb shanks would be an excellent substitution.

You can also use carrots in place of the parsnips and potatoes instead of turnips. Whichever ones you choose, cut them into large pieces, (about an inch and a half), so the extended cooking doesn't turn them to mush. (This is why root vegetables and not delicate vegetables are used).

The specific herbs and quantities can be adjusted to suit particular preferences. And please, do not use cooking wine. I am a strong advocate of the time honored adage that if you wouldn't drink it, don't cook with it.

Your casserole dish should be large enough to hold all the ingredients and have a snug fitting lid so the liquids do not evaporate. I use a round, glass casserole that is 4 and a half inches deep and 10 inches across inside.

Lastly, the dish would not be complete without a loaf of bread to dip in the juice, (pure heaven), and the right bottle of wine. Go with a full bodied and hearty wine such as Bordeaux, a northern Rhone, Brunello di Montalcino or my favorite, Barolo.