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Braising is a method of cooking, searing or roasting, the exterior to create flavor and color, then adding a liquid. The goal is not to submerge, but enough to create steam and vapor that help create a tender product. Cuts of meat with a lot of connective tissue (usually value cuts) can benefit from this method, as well as most vegetables.

The CVap benefit is being able to braise without adding liquid (though you have the option to do either). CVap ovens can create the high moisture environment necessary to achieve the tenderizing effects that the traditional method provides.

From the Blog...

braising Veal Shank

Braising in CVap® Veal Shank Osso Buco

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 milaneseOssobuco or 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.