We braise meat 6 different ways or be inspired by our recipes for a luxurious lunch or dinner!

Thinking about what to prepare for lunch at the weekend?

We have great stew recipes for you that your whole family will love!

Try the version with chicken, veal or even beef.

Whichever you choose, it will be an unforgettable treat!

Stewed chicken thighs with mushrooms and leeks

Try this dish, which will warm you up nicely on cold days and is great as a perfect lunch or dinner for the whole family!

Ingredients

• 2 large or 3 medium leeks, white parts only
• 1 and 1/2 teaspoons of salt
• freshly ground black pepper
• 1/2 teaspoon paprika
• olive oil spray
• 8 pieces (approx. 1.2 kg) chicken thighs with bone and without skin, chopped
• 1 tablespoon of butter
• 230 g of mushrooms, cut into quarters
• 2 tablespoons plain flour
• 1 cup chicken broth
• 3 tablespoons of sherry

Method

1. Rinse the leeks well and separate the individual layers to make sure there are no impurities.
2. Cut into crescents about 0.5 cm thick.
3. Preheat the oven to 190 degrees Celsius.
4. Mix together 1 and 1/4 teaspoons salt, 1/4 teaspoon pepper, and paprika and season all sides of chicken.
5. Heat a large oven-safe pot (or pan) over high heat.
6. When the pot is hot, add the olive oil and sear the chicken in batches on all sides, about 5 minutes per side, adjusting the heat as needed.
7. Set aside and repeat with remaining chicken.
8. Set aside.
9. Reduce the heat to medium-low and add the butter.
10. When the butter begins to foam, add the leeks and sauté, stirring constantly, until softened, about 6 to 8 minutes.
11. Add the mushrooms, 1/4 teaspoon salt, stir and cook, covered, for 5 minutes.
12. Stir until it releases its juices.
13. Sprinkle in the flour, stir in the chicken stock and sherry and simmer for 2 to 3 minutes.
14. Return the chicken to the pot, pour the mushroom and cherry sauce over it and roast in the oven, covered, for 40 to 50 minutes, until the meat is cooked through and tender.
15. Enjoy your meal!

Osso Buco

Have you ever tried this Italian classic of juicy braised veal with parsley, lemon zest and garlic gremolata? No? Error! It’s a treat!

Ingredients

For Osso Buco:

• 115 g pancetta, cut into 0.5 cm cubes
• 1.1 to 1.4 kg veal slices (4 to 6 pieces 5 to 8 cm thick)
• 1/2 cup chopped carrots (0.5 cm cubes)
• 1/2 cup chopped celery stalks (0.5 cm cubes)
• 1 medium onion (0.5 cm diced)
• 2 tablespoons minced garlic (about 4 cloves)
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 cup dry white wine
• 1 to 2 cups chicken or veal stock
• plain flour for dusting the meat
• salt and pepper to taste

For the gremolata:

• 2 tablespoons of chopped parsley
• 1 tablespoon of grated lemon peel
• 2 cloves of garlic, crushed and chopped

Method

1. Preheat the oven to 160 °C.
2. Heat an oven-safe pot (or large skillet) on the stove over medium heat for about 5 minutes.
3. Add the pancetta to the pan, sauté and stir occasionally.
4. When the pancetta is crisp and most of the fat is rendered (about 5 minutes of sautéing), remove the pancetta to a paper towel-lined plate and set aside.
5. If necessary, drain all but two tablespoons of fat from the pan.
6. Place the flour in a shallow bowl or deep plate.
7. Season the veal well with salt and pepper, coat it in flour, shake off the excess and add the meat to the hot fat in the pot.
8. Increase the heat to medium-high and sear the meat on each side until well browned (about 5 minutes per side).
9. Remove the meat to a plate, set aside.
10. Add the onion, carrot and celery stalks to the pot.
11. Sauté, stirring frequently, until the onions are translucent (about 5 minutes) and add the garlic and thyme.
12. Continue to sauté until the vegetables begin to brown (about 10 minutes).
13. Return the meat to the pot, then add enough stock to come a little more than halfway up the meat.
14. Bring to a boil.
15. Cover the pot and place it in the oven.
16. Roast until meat is tender, about 1 to 1 1/2 hours.
17. Mix the ingredients for the gremolata and place in a separate small serving bowl.
18. Serve Osso Buco served over risotto or polenta.
19. Sprinkle with gremolata.

Steamed leg of lamb in tomato sauce

This recipe is simple yet so luxurious! Lamb shanks braised very slowly in the oven in a tomato sauce that adds a lot of delicious flavor to the meat, will be the best thing you’ve eaten in a year!

Ingredients

• 6 lamb shanks
• salt and freshly ground black pepper to taste
• 2 tablespoons of extra virgin olive oil
• 4 tablespoons of butter
• 1 onion, chopped
• 2 medium carrots, peeled and finely chopped
• 3 cloves of garlic, pressed
• 2 tablespoons of tomato puree
• 2 cups of beef broth
• 1 can (425 g) tomato sauce
• 2 sprigs of rosemary
• 1 cup of red wine
• mashed potatoes, to serve

Method

1. Preheat the oven to 175° Celsius.
2. Salt and pepper the lamb shanks.
3. Heat the oil in a large oven-safe pot (or pan).
4. Add the lamb and cook until golden brown all over, about 4 minutes per side.
5. Work in batches as needed.
6. Remove the lamb from the pot and place on a plate.
7. Melt 2 tablespoons of butter in a saucepan over medium heat.
8. Add onion and carrot and sauté until soft, 4 minutes.
9. Add the garlic and sauté until fragrant, 1 minute more, then add the tomato puree and stir.
10. Pour in the stock and tomato sauce, then return the lamb shanks to the pot.
11. Add the rosemary and bring to a boil.
12. Cover and transfer to the oven.
13. Roast until the lamb shanks are completely tender, 2 hours.
14. Remove the lamb from the pot and place on a cutting board.
15. Wrap the meat in foil to keep it warm.
16. Discard the rosemary.
17. Return the pot to the stove over medium heat.
18. Add the wine and bring to a boil.
19. Reduce heat and simmer until thickened, 10 minutes.
20. Stir in remaining 2 tablespoons butter.
21. Serve the lamb with mashed potatoes and a spoonful of sauce on top.

Turkey legs stewed in apple cider

Cider Braised Turkey Legs are easy to make and a delicious treat that your whole family will love!

Ingredients

• 1 tablespoon of vegetable oil
• 2 turkey legs
• 115 g of pancetta or bacon, cut into approx. centimeter cubes
• 2 medium carrots, cut into centimeter cubes
• 1 large stalk of celery, cut into centimeter cubes
• 1 medium onion, cut into centimeter cubes
• 2 cloves of garlic, chopped
• 2 cups of apple cider
• 1-1 and ½ cups turkey stock
• 1 bay leaf
• 2 whole cloves
• 2 sprigs of thyme
• salt and freshly ground pepper to taste

Method

1. Preheat the oven to 160 °C.
2. Heat a wide, heavy-bottomed, oven-safe pot over medium to medium-high heat.
3. Pat the turkey legs dry and season with salt and pepper.
4. Add the oil to the pot, then the turkey legs.
5. Cook for about 8-10 minutes on the first side or until well browned.
6. Turn and cook for a further 10-15 minutes or until nicely golden on all sides.
7. Remove from pan.
8. Reduce the heat to medium-low and add the pancetta to the pot.
9. Cook for a total of 10-15 minutes, adjusting the heat as needed, or until the fat has rendered and the pancetta is crispy.
10. Remove the pancetta from the pan using a slotted spoon.
11. Keep the remaining fat in the pot.
12. Add the carrot, celeriac and onion to the pot.
13. Season with salt.
14. Sauté over medium heat, stirring occasionally, for about 10 minutes or until the vegetables are tender.
15. Add the garlic and sauté for about 30 seconds.
16. Add the turkey and pancetta back to the pot.
17. Pour in the apple cider and enough stock to come ⅔ of the turkey thighs.
18. Add the bay leaf, cloves and thyme.
19. Cover with a lid and put in the oven.
20. Bake for 45 minutes, uncover and bake for a further 15-20 minutes or until the thickest part of the turkey registers 70°C on a meat thermometer.
21. Transfer the turkey legs to a plate and cover with foil to keep warm.
22. Strain the braising liquid.
23. Do not throw away the vegetables and pancetta, keep it for serving.
24. Skim off the fat from the top of the drained liquid with a spoon.
25. Return the strained liquid to the saucepan and bring to a boil.
26. Cook until thickened and reduced to about 2 cups.
27. Season if necessary.
28. Serve the turkey legs with the sauce and the reserved vegetable mixture.
29. Mashed potatoes are great as a side dish.
30. Enjoy it!

Beef in wine with mushrooms

No one can resist this rich, satisfying, melt-in-your-mouth dish! Beef stewed with vegetables, mushrooms and wine is a popular delicacy, and once you taste it, you’ll understand why.

Ingredients

• 2.3 kg of beef front meat, cut into 7-10 cm pieces (cut off large fat pieces)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of salt
• 1 medium onion, finely chopped
• 2 large carrots, peeled and finely diced
• 2 bay leaves
• 4 cloves of garlic, pressed
• 2 tablespoons of tomato puree
• 3 tablespoons plain flour
• 3 cups red wine (such as pinot noir)
• 500 g of mushrooms, cut into quarters
• 3 sprigs of fresh thyme
• pepper

Method

1. Preheat the oven to 175°C.
2. Pat the meat dry and generously salt and pepper it on all sides.
3. In a large skillet or oven-safe pot, heat the oil until shimmering.
4. Brown the meat on all sides in small batches.
5. About 2 minutes per side.
6. Set the meat aside.
7. Reduce the heat to medium-low and add the onion, carrot and bay leaf.
8. Sauté until carrots and onions are soft, about 5 minutes.
9. Add the garlic and sauté for another 2 minutes.
10. Stir in the tomato puree.
11. Sprinkle in the flour and stir until incorporated.
12. Slowly whisk in the wine and add the mushrooms.
13. Return the meat to the pan in a single layer.
14. The meat should sit just above the liquid level.
15. To be good, you don’t want it all submerged in liquid.
16. Put the thyme between the pieces of meat and bring the dish to a boil.
17. Cover and place in the preheated oven.
18. Bake for 2 and ½ – 3 hours.
19. The meat should fall apart gently when done.
20. Serve on a bed of mashed potatoes and some vegetables.

Spicy pork shoulder on apples

Pork and apples are a popular combination. In this recipe, the sweetness of the fruit is balanced by spicy spices such as ginger, mustard and cayenne pepper. Try this delicacy at home too!

Ingredients

• 1 teaspoon whole coriander seeds
• 4 teaspoons of salt plus to taste
• 2 and 1/2 teaspoons of dried ginger
• 2 teaspoons of mustard powder
• 1 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• approx. 1.3 kg pork shoulder with bone
• 2 medium apples, diced
• 1 medium yellow onion, chopped
• 1/2 cup apple cider vinegar
• 1/4 cup honey

Method

1. Toast the coriander seeds in a small dry pan over medium heat, rolling them around in the pan to prevent them from burning, until fragrant.
2. Cool briefly, then grind in a spice grinder or mortar and pestle.
3. Combine cilantro, salt, ginger, mustard, black pepper, and cayenne in a small bowl.
4. With a sharp knife, trace the fat seams of the meat and around the bone to make a series of deep cuts on both sides without completely separating the muscles.
5. Cut out any external fat in a series of cuts 2.5 cm apart.
6. Wipe the meat over the entire surface with a towel, massage it between the muscles and from all sides.
7. Place the meat in an oven-safe pot or deep pan.
8. Cover and refrigerate for at least 12 hours and up to 3 days.
9. Remove the meat from the refrigerator and let it sit at room temperature for 1 to 1 1/2 hours before cooking.
10. Place the rack in the center of the oven and heat to 150°C.
11. Uncover the pork and add the apples and onions.
12. Mix the vinegar and honey with 1 cup of water and pour over the meat.
13. Cover tightly and roast until meat is tender, 2-1/2 to 3 hours.
14. Keep the liquid and apples in the pot and transfer the meat to a rimmed baking sheet to cool slightly.
15. Break the meat into large pieces and remove and discard all the fat.
16. Skim off the fat from the broth.
17. Return the meat to the pot and stack the pieces in a single layer.
18. Increase the oven temperature to 220°C.
19. Roast pork uncovered (turning once during cooking) until nicely browned, about 40 minutes.
20. Serve with apples and sauce and season with salt to taste.

And which recipe was your TOP? Write to us in the comments!