Did you think I forgot about you? I hope not. This weekend was busy. I made barbacoa, dumplings and got busy resting. All that barbacoa got me thinking about the awesome world of braising. We covered some braising techniques with tofu in an earlier post. Let's share some more!
Braising is such a key cooking technique and you need to learn it now. A braised meat is when you sear meat on all side in some fat (olive oil is my favorite) and then cook in some liquid for a period of time. In America we call these pot roasts. If you learn to braise, you can make these incredible braised pork belly tacos. This salsa is a bit on the "mild side" and would hit it with some habañero peppers. The heat will balance nicely with the mangos and olive oil.
Watch: Braised Lamb Shanks
One of the classic meats to braise is the humble lamb. This meal is a little on the heavier side but worth it. For an Italian variation try making Osso Bucco. If you can't find lamb shanks in your market, try lamb chops or another bone-in meat. Turkey legs would be an excellent alternative.
I like this recipe because it combines: sweet, salty, protein and wine. If you don't have access to Spanish chorizo you could try with bacon or pancetta. And yes you can get pancetta and chorizo from Trader Joe's so there's no excuse, guys. Squeeze some lemon on top of your finished masterpiece and gulp down some nice rosé. Wow I can't wait to make this.