On 24 Jan 2005 08:46:59 -0800, "Meryl" > wrote:

>Hi,
>
>In "Make It Italian", Nancy Barr offers that braising on the
>stove or in the oven makes only a small difference. (paraphrasing)
>In the oven is generally preferable because the heating is more even
>but if the oven is already occupied by a couple loafs of bread baking
>away, the stove top is quite usable, though the meat should be
>checked and turned more frequently to avoid burning.
>
>My preferance is the stove top because its easier to watch things.
>
>
My wife and I both braise lamb shanks on the top in a Calphalon saute
pan, the kind with the split handle and transparent lid. It never
needs turning or checking on the lowest heat.

Without a thick aluminum or copper bottom it wouldn't work. And,
without the tight cover, it would be necessary to dribble water in
after an hour or so.



Rodney Myrvaagnes J36 Gjo/a

"If any question why we died
Tell them, because our fathers lied." --Kipling