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Wrong time of year for braised meats...or is it?

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Wrong time of year for braised meats...or is it?

Rose Maybud | Aug 5, 2004 06:22 PM

My friend has been kinda down lately (let's just say every bit of bad luck has gone his way), and when I suggested he come over for dinner, he asked for something meaty and braised with lots of mashed potatoes.

I can do that ...except that it's 100 degrees out. Not exactly seasonal.

But what could be? As in, instead of red wine-braised short ribs...would white wine-braised veal shank be as satisfying? Braised lamb shank with something fruity? Anyone ever braise a turkey leg or something?

Any ideas and/or recipes?

Thank you!

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