Braising is one of those cooking techniques that once you try it, you'll wonder why you haven't been doing it forever. It's that good and is that easy. Braising refers to anything that is cooked low and slow in a little bit of liquid. It produces very tender results -- similar to what you get in a slow cooker -- but doesn't take over six hours to prepare.
Tough cuts of meat like pork shoulder, beef chuck and lamb shank soften into fall-off-the-bone dishes when braised. Chicken and fish can also be braised. And vegetables? Those get infused with flavor like no other cooking technique can quite achieve.
Check out our favorite braised recipes below, and eat really well this winter.