Get your braise on. You won't be disappointed.
There’s nothing like a cloudy, nippy day for braising some meat—or veggies—in the oven. It’s a perfect time to use the Le Creuset cast-iron pots (seriously, are they ever going to contact me? I mention them every other blog, at least!), load them up with goodness and let them do their thing in the oven.
And what a lovely “thing” that is. I wasn’t sure about posting this one, but after just making it again for The Mother-In-Law’s birthday dinner, I changed my mind. Plus, the first time I made it, The Husband had not only finished his meal first, he ate all his lamb. All of it. And he never does that, so I felt that perhaps the dish would make the blog after all. Continue reading
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