Serious Eats: Talk

Stove-top braising

Posted by mdp, February 21, 2008

My original plan for dinner tomorrow night was braised lamb shanks. I always start my braise on the stove top for browning and then it's into the oven for the long haul. Unfortunately, my oven is on the fritz. My question is, do people find the results the same when braising on the cook top?

Printed from http://www.seriouseats.com/talk/2008/02/stovetop-braising.html