New This Month

The Versatile Braise


The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes, before straining the liquid and serving the dish.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Marcus Nilsson

Source: Martha Stewart Living, December/January 2015


  • 6 frenched lamb shanks (about 8 pounds); or 6 center-cut veal shanks (about 5 pounds); or 8 three-inch short ribs (about 5 pounds)
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 tablespoon safflower oil
  • 1 large onion, chopped (2 1/4 cups)
  • 3 carrots, peeled and chopped (1 1/4 cups)
  • 2 stalks celery, chopped (3/4 cup)
  • 6 cloves garlic, minced (2 tablespoons)
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1/4 cup low-sodium soy sauce
  • 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon
  • 1 cup low-sodium chicken broth
  • 2 dried bay leaves
  • 9 sprigs thyme


  1. Preheat oven to 350 degrees. Season meat with salt and pepper. Heat an 8-quart Dutch oven or other heavy-bottomed ovenproof pot over high heat. Add 2 tablespoons oil. Working in batches, brown meat on all sides, 7 to 10 minutes a batch, reducing heat if meat is browning too quickly. Transfer meat to a platter. Pour off fat and wipe pot clean.

  2. Place pot over medium heat. Add remaining 3 tablespoons oil, onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Increase heat to high; stir in tomato paste and cook 30 seconds, then add flour and cook, stirring, 30 seconds more. Add soy sauce and wine; bring to a boil. Add broth and herbs.

  3. Return meat and accumulated juices to pot, bone-side up (if applicable). Bring to a boil, then cover and transfer to oven. Cook 1 hour, or 2 hours for lamb shanks. Remove lid; rearrange meat pieces on top of pot to bottom and cook until meat is very tender, about 1 hour more.

  4. With tongs or a slotted spoon, transfer meat to platter. Strain liquid through a fine-mesh sieve, pressing on solids; if sauce is too thin, simmer in a saucepan until slightly thickened. Serve meat with sauce spooned over top.

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