Uses for leftover braising liquid for lamb?
Last night I made a recipe from epicurious that I’ve made many times, and it’s spectacular: braised lamb with star anise and fennel. I’ve got a ton of leftover braising liquid (it’s gelled beautifully overnight) that was made with port, chicken stock, beef stock, and lots of vegetables. Any Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude