A true French-style braise, with meat gently simmered to tenderness with fresh plums, has many virtues.
The meat is first bathed in a fragrant marinade with traditional Vietnamese seasonings, then braised slowly, and browned at the end.
Shanks are often overlooked when it comes to choosing a meat for braising, especially in the home kitchen. Sure, intrepid cooks may simmer osso bucco once in a lifetime, but it's rare to see a shank or two appear on the table. In Th...
Tougher cuts, like beef short ribs, become savory and tender when cooked low and slow.
This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan.