-
1
1)Preheat oven to 350F
-
2
2)Season meat with salt/pepper
-
3
3)Heat a lg saute pan or dutch
-
4
oven and add a small amount
-
5
of oil and add meat.Brown on
-
6
both sides and remove from
-
7
pan-place meat in a deep
-
8
sided roasting pan.
-
9
4)Add all chopped vegetables
-
10
to pan and cook til a little
-
11
tender and browned.
-
12
5)Add wine and stir to loosten
-
13
brown bits on the pans
-
14
bottom.
-
15
6)Add Balsamic and let simmer
-
16
for about 10 minutes.
-
17
7)Pour veg and liquid into
-
18
roasting pan.
-
19
8)Pour in Chix stock and add
-
20
rosemary to roasting pan.
-
21
9)Cover with foil and place
-
22
in oven for 2-3 hours
-
23
depending on the size and
-
24
type of meat used-chix will
-
25
cook faster,shanks and
-
26
thick boned meat will be
-
27
longer.Check doneness
-
28
several times.
-
29
10)When meat is ready,remove
-
30
from liquid,set aside to
-
31
carve.
-
32
------Optional------------
-
33
11)Remove rosemary and throw
-
34
out.
-
35
12)Strain and save liquid.
-
36
13)Take veg mix and put in
-
37
food processor,pulse,add
-
38
a little of braise liquid
-
39
and pulse til pureed.Set
-
40
aside.
-
41
14)In sauce pan,add 2 cups
-
42
braising liquid,simmer over
-
43
med heat til reduced a
-
44
little bit-about 10 min.
-
45
15)Add some of the pureed veg
-
46
to thicken sauce and serve
-
47
over the meat.
-
48
16)You can swirl in some
-
49
butter for a richer sauce
-
50
and adjust taste with
-
51
salt and pepper.
