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Sep 6, 2013 05:38 AM

What are Your Favorite Braised Dishes?

Now that summer is beginning to see it's last hurrah, what are some of your favorite braised Autumn dishes?

For me it's old school pot roast with lots of root veggies cooked together served over a mountain of smooth mashed potatoes. Then Osso Bucco, cooked till it falls off the bone with oh so good bone marrow. Certainly braciole simmered in a hardy tomato sauce.

What are your favorites?

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  1. indian lamb saag (aka "saag gosht").
    braised leg of lamb with persian, greek or lebanese spicing
    mexican pork with green sauce ("mole verde")

    7 Replies
    1. re: alkapal

      'braised leg of lamb with Persian, Greek or Lebanese spicing' Oh yah, sounds awesome!

      1. re: alkapal

        can you share the recipe for the braised leg of lamb with persian spicing? sounds delicious.

        1. re: Monica

          take a look through these and see what strikes your fancy! you can get a good feel for the range of spicing. to any one you could add pomegranate molasses and dried lime (from a mid-east specialty shop). orange peel (no pith) can also be added.

          1. re: alkapal

            What do you like to use the dried limes with? I use them mainly in Persian and Gulf recipes, but I'm interested in learning how others like them.

            1. re: JungMann

              that's really the only cuisines i know that use them extensively, too. i have not used them in any cuisines other than those.

              i can imagine using them in cuban pork stew, and thai or lao stews.

              i wonder how it would be in some long-cooked mexican sauces. or brazilian cuisine!

            2. re: alkapal

              Thank you. They all sound amazing. What's your favorite? I will start with that. =)
              Also, a lot of recipes seem to use cubes of meat from a leg of lamb. What do you do with the actual bone with a bit of meat left on it after slicing them? Do you make stock, etc?

              1. re: Monica

                i like that first one (with pistachio couscous), but they all looked good.

                as to chunks vs. whole, meat on the bone is sweeter, and the bone adds some collagen to make the braise feel silkier in your mouth.

                chunks are better if you are serving to a dinner party, and/or want a more elegant presentation (and ease in portioning out servings). easier to eat, too, for all.
                as to leftover lamb bone from a roast leg of lamb, use the leftover lamb bone like a ham bone -- for soup. here is a nice-looking recipe (but cut in half for your one lamb bone):

        2. Cuban style braised lamb shank -it's for dinner tonight.

          1. Braised lamb shanks with baharat and baby okra
            Gulf style thareed (braised lamb and vegetables)
            Shabdeg (Kashmiri braised lamb and turnips)

            Pork vindaloo and Guinness braised corned beef are also favorites, but they're not quite autumnal

            1. braised ox tails and short ribs in Korean style.
              My mom mad braised ox tails last week and my 5 yr old couldn't stop eating them.

              1 Reply
              1. re: Monica

                Love me ox tail stew, what Korean style spices did you use?

              2. Brisket, boneless beef short ribs, and my favorite -- duck and mushroom ragu, which I serve over tagliatelle.

                1 Reply
                1. re: CindyJ

                  OMG, duck and mushroom ragu, I just knew there were great versions of braised food.