Stove-top braising
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?
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10 Comments:
I prefer to finish in the oven mainly because there is less chance of anything sticking to the bottom or burning. I'd suggest you keep a careful eye to make sure your simmer is low and that your liquid doesn't evaporate too fast. I wouldn't leave it alone as I would an oven braise, but it should be fine. You may want to stir on occasion.
PerkyMac at 12:21PM on 02/21/08
Another thought.......SLOW COOKER!
PerkyMac at 12:24PM on 02/21/08
I was just going to suggest using a slow cooker as well!
brooke29 at 12:28PM on 02/21/08
Stovetop is fine- just stir every once in a while. I braised something stovetop this weekend because my oven was otherwise engaged- turned out the same as always. Good luck!
karenita at 12:48PM on 02/21/08
Stove top works fine...like PerkyMac & karenita suggested, keep an eye on the liquid levels and give it an occassional stir so it's not sticking, if it is increase liquid. Generally though if you are using a heavy bottomed dutch oven with a good lid (love my Le Crueset for this type of cooking) and keep it at a simmer, you should be fine. We love braised lamb shanks, too.
wookie at 12:59PM on 02/21/08
You can go with either the stove top or slow cooker method, especially if you are going to brown on the stove. Any of these three ways (stove/oven/crock) will yield a wonderful dish. You just have to be careful with the stove top method to occasionally move the shanks and veggies around so they don't stick. Crock method is almost like the oven - I'd go with that so you don't have to worry about it at all.
chiff0nade at 2:33PM on 02/21/08
Thanks guys! Now the only question is whether my tiny little range can accommodate what I want to do...
mdp at 2:47PM on 02/21/08
If stove top real estate is an issue, go with the crock on the shanks. One burner vacancy!
chiff0nade at 5:11AM on 02/22/08
I usually braise on the stovetop b/c turning the oven on makes my tiny apartment extremely hot, esp in conjunction w/ the dryer (and I always do any braising & laundry on saturdays so almost always at the same time!). I always have good results, esp with my Le Creuset.
mrsbao at 10:26AM on 02/22/08
Stove-top worked out great, thanks all. Ended up with short ribs instead of shanks, and did them with celery root puree and a mixture of favas (first ones I've seen this year), parsley, and lemon zest.
mdp at 3:24PM on 02/23/08