/ Source: TODAY recipes
Chef Curtis Stone, who can be seen on “Top Chef Masters” and “America’s Next Great Restaurant,” can teach you a thing or two about braising. And braising is a perfect way to cook Passover or Easter meals. Stone shows how to make braised brisket with spring onions and garlic, braised pork short ribs with orange and spring fennel, and lamb shanks slowly braised in red wine, rosemary and thyme.
