Braise of glory - latimes.com

Braise of glory

Forget pot roast. These are sophisticated dishes with layers of complex flavors

(Bryan Chan, Los Angeles Times)

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By Leslie Brenner and Donna Deane

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There are few more alluring -- and satisfying -- dishes than braises, especially now that there's a little chill in the air. Inevitably, they're fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That's why it's hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.

Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.