Braising Liquid For Veal,Chicken Or Pork

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   1)Preheat oven to 350F

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   2)Season meat with salt/pepper

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   3)Heat a lg saute pan or dutch

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   oven and add a small amount

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   of oil and add meat.Brown on

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   both sides and remove from

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   pan-place meat in a deep

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   sided roasting pan.

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   4)Add all chopped vegetables

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    to pan and cook til a little

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    tender and browned.

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    5)Add wine and stir to loosten

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    brown bits on the pans

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    bottom.

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    6)Add Balsamic and let simmer

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    for about 10 minutes.

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    7)Pour veg and liquid into

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    roasting pan.

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    8)Pour in Chix stock and add

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    rosemary to roasting pan.

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    9)Cover with foil and place

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    in oven for 2-3 hours

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    depending on the size and

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    type of meat used-chix will

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    cook faster,shanks and

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    thick boned meat will be

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    longer.Check doneness

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    several times.

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    10)When meat is ready,remove

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    from liquid,set aside to

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    carve.

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    ------Optional------------

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    11)Remove rosemary and throw

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    out.

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    12)Strain and save liquid.

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    13)Take veg mix and put in

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    food processor,pulse,add

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    a little of braise liquid

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    and pulse til pureed.Set

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    aside.

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    14)In sauce pan,add 2 cups

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    braising liquid,simmer over

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    med heat til reduced a

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    little bit-about 10 min.

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    15)Add some of the pureed veg

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    to thicken sauce and serve

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    over the meat.

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    16)You can swirl in some

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    butter for a richer sauce

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    and adjust taste with

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    salt and pepper.

* Per serving · 4 servings · Values may vary.