The stuffed steak can be braised slowly with tomatoes, onions, carrots and herbs.

Older birds get tougher with age and are best braised slowly with vegetables, or used for stock.

Duck is cured and then slowly braised.

Although I still like substantial, robust-flavored foods, the slowly braised and roasted dishes that are nurturing in winter are too heavy and complicated in the heat.

I'm discovering that winter fennel, for instance, while delicious when braised slowly and carefully, can make an extraordinary quick slaw.

Two maple-marinated, double-cut pork chops ($18) were slowly braised and therefore tender.

So are the easy, succulent lamb shanks, slowly braised for six to eight hours and served with saffron risotto, another recipe worth trying at home.

When slowly braised, simmered or boiled, the root shows its mellow side and becomes meltingly tender.

Among the few one-pot exceptions is the meltingly delectable confit of veal breast with bulby vegetables, a great winter dish that's slowly braised.

A meaty piece of shankbone is braised slowly in a subtle tomato sauce along with orzo, the rice-shaped pasta, until falling-apart tender.