OXO Bake Stanley Professional Nonstick Brazer and Dutch Oven with Lid: This versatile, stainless steel braiser offers precise temperature control for perfect braising. It's oven-safe up to 500°F (260°C).
Le Creuset Classic French Oven with Lid (5 1/2 Quart): Ideal for braising, this oval stainless steel pot is perfect for creating rich flavors. It comes in a set of two pots.
: Cuisinart Chef Classic 6 Quart Stainless Steel Braiser with Lid & Baking Dish: The braiser features a tightly fitting lid and oven safe up to 500°F (260°C). Its versatile design makes it ideal for various recipes, including braising.
Staub 15-Quart Oval Enameled Cast Iron Dutch Oven with Lid (Orange): The enameled cast iron interior retains heat and distributes it evenly, making braising a breeze. It's oven safe up to 500°F (260°C).
All-Clad Stainless Steel Fusiion Dutch Oven with Lid (5.8 Quart): The aluminized stainless steel construction offers even heat distribution for perfect braising and roasting results. It's oven safe up to 400°F (204°C).
KitchenAid Artisan Cast Iron Dutch Oven with Lid (6 Quart): The heavy-duty cast iron pot retains heat well for even cooking, making it a great choice for braising. It's oven safe up to 500°F (260°C).
Le Creuset Dutch Oven (5 1/2 Quart): This classic French oven is perfect for braising, roasting, and more. It features a stainless steel interior with an enameled exterior that retains its color over time.
Cuisinart Stainless Steel Braiser with Lid (6 Quart): The braiser's sturdy construction and tight lid create a moist environment ideal for slow cooking dishes like veal breast. It's oven safe up to 500°F (260°C).
1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons olive oil
1 large onion, halved, thinly sliced
8 large garlic cloves, chopped
2 large shallots, sliced
3 anchovy fillets, chopped
1 cup dry white wine
1/4 cup Pernod or other anise-flavored liqueur
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
1 (10-ounce) bag pearl onions, peeled
1 cup brine-cured green olives (such as picholine; about 6 ounces)
2 tablespoons grated lemon peel
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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