I recently purchased a new robin’s egg blue Dutch oven (yay!) and have been breaking it in with comforting braised dishes like this one.  The technique of braising tough, cheaper cuts of meat like oxtails, pot roast, brisket, short ribs, etc. is universal; first, you sear the meat in oil in your Dutch oven. After removing the browned meat from the hot pan, you saute your vegetables, herbs and other aromatics until tender. Next comes your braising liquid, a combination of wine and stock most likely. Back into the pot goes the meat, bring to a simmer, cover, and away you go. Whether you choose to braise the meat stove top for a couple of hours or in a low heat oven, the results are always the same: tender, fall-off-the-bone meat that is truly unforgettable.

(To view this recipe, click on the following link: http://www.goodhousekeeping.com/food-recipes/a4412/lamb-shanks-white-beans-roasted-endive-585/)

Tagged: beans, Belgian endive, braised lamb, braised meat, carrots, chicken stock, endive, garlic, Good Housekeeping, lamb, lamb and beans, lamb shanks, lamb shanks with white beans, onion, rosemary, tomato paste, white beans, white wine