What is Braising?
Braising is a cooking technique that combines both dry and wet heat to prepare meat or vegetables. It involves searing the food at a high temperature initially and then simmering it in a flavorful liquid at a lower temperature for an extended period. This slow and gentle cooking process helps tenderize tough cuts of meat and infuse them with rich, savory flavors.
CVap allows you to choose whether or not to add braising liquid. You have the option to do either. CVap ovens’ vapor-rich technology generates the high moisture environment necessary to achieve the tenderizing that traditional braising provides.
The steps involved in braising in CVap are the same as those outlined above. The exception is that pans don’t need to be covered while simmering in a CVap. The moist environment minimizes evaporation, making covering unnecessary.
To achieve the maximum advantages of braising (as outlined below), we recommend utilizing braising in liquid. It will give you the best flavor and overall results.
Ossobuco (pronounced os-oh-boo-koh) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank (Wikipedia).
This classic is sometimes made with pork shanks or lamb shanks. I’m a big fan of veal shanks, so I’m going the traditional route. This is a perfect dish to make overnight in the CVap® oven, chill in the morning, and then reheat for dinner service. It’s one of those dishes that benefits from that wonderful mingling of flavors under refrigeration. Both the preparation methods I’m sharing can easily be scaled for restaurant service.