Melt-In-Your-Mouth Braised Short Ribs by Amanda Natividad

How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.

Braised Beef (Curtis Stone) by ShaleeDP

I like the way he incorporate these ingredients to a very sumptuous dish.

Braciola by B Innes

Little beef roulades braised in a tomato sauce, delicious!

Spicy Braised Beef Ribs with Creamy Herbed Mashed Potatoes by Rashawnda Martin

Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy

Minimal prep and slow cooking for meltingly tender meat

Meatballs In Chipotle Sauce by Robyn Savoie

Chipotle chilies (smoked, dried jalapeño's), bacon and beef broth give this unusual tomato-based sauce its deep flavor. Use it in Braised Meat Loaf and of course, Meatballs in Chipotle Sauce.

Lamb Curry by Maria Ferrari

This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not really anything bad for you in this, and you can throw in all sorts of veggies near the end. You can make the curry sauce one day ahead of time. I use lamb shoulder if I can't find shank.…

Angelina's Sunday Sauce (Il ragù della domenica) by Frank Fariello

The constant fixture of Sunday dinners at nonna Angelina's house was il ragù della domenica or 'Sunday sauce'—also known as 'Sunday gravy'—the crowning glory of Italian American cooking. If it was not dressing the pasta, it was slathered in between the layers of the lasagne, with more served in a gravy boat for those who wanted to…

Wine-braised string beans by Easy Cook - Laka kuharica

Light and nutritious meal ideal for scorching summer days.

Shrimp and Tofu with Bok Choy by Nancy Miyasaki

This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu of the original recipe, and I will probably use even more tofu, and less shrimp, the next time around. Feel free to adjust the quantity of each based on your tastes.

Braised Lamb Shanks with Shallots by Karen Vivers

As the temperature drops outside, it heats up in the kitchen with this warming recipe.

Warm Octopus w. Potato and Parsley by Carmelita

This is one of my favourite things year round, served lukewarm in winter or at room temperature in summer. Octopus meat is beautifully tender when properly cooked. It has a very mild sweet-savoury flavour which some compare to chicken and some to squid though neither comparison really stands up in my view. Perhaps crab or scallop…

Veal stew - Spezzatino di vitello by Shawnna and Davide Busetti

Veal is a delicious and flavorful meat when prepared well. Stew meat tends to be a little less expensive than other cuts of veal, so this is a great way to take advantage of savings without sacrificing any taste. Veal from mainstream supermarkets tends to be way overpriced, and not as fresh since it may not move as fast. I can not…

Bloomsday Bangers and Colcannon with Brown Sugar Guinness Gravy by WhatLolitaEats

Bloomsday: a celebration of all things James Joyce – and, more specifically, everything Leopold Bloom. June 16 is the day James Joyce first enjoyed a date with Nora Barnacle, who would become the love of his life, and in tribute, June 16, 1904 is the…

Peposo alla Fornacina by Gino la Tilla

Sorry for doubling my recipe, I act before thinking, the correct language should be english. Peposo alla Fornacina is one of that historical recipes of italian popular cuisine that if you do it respecting the old rules produce a tasty but “not refined” dish. I developed it in my own way using tricks and tips received or stolen from…