Raising Braising
Our latest braising wasn’t very different from our osso buco or lamb shank recipes—carrots, onions, celery, garlic, red wine and browned meat. However, a few simple additions made a world of difference for Honey and Vinegar Braised Short Ribs with Spinach. Red wine vinegar provided brightness. The caramelized honey and the port provided a sweet depth. The recipe also forgoes tomatoes for a lot of red wine.
We found a Canadian merlot at the Superstore for $6.36. I’m sure we would have been hungover the next day if we had drank it all instead of pouring half into the pot. It didn’t taste too bad, but neither did it taste like a merlot. The tannins and sulfites were very high and a white film was just visible on the surface.
We also discovered that the last 30 minutes in the oven make a big difference. The recipe stated 2 to 2.5 hours in the oven. I’m glad we didn’t rush. The meat was very tender. The next time we make veal shanks or lamb shanks we’ll use the same recipe.
On the side was Horseradish Mash Potatoes. Jan winged that one, but it was similar to this recipe. The recipe also called for the ribs to be served on spinach quickly sautéed with butter. We wouldn’t change a thing–except make more.