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heidih

heidih

@Wolf  I can only add that I started my braising via Julia Child & Mastering the Art of French Cooking. Over time I let the browning go and seemed to get a more gelatinous yield,. My lamb shanks and veal shanks are no longer subjected to the hot pan. Just my 2 cents. On occasion simpler can be better,. I still "brown" the onions and tomato paste and aromatics almost as one would a tadka. Your sauce sounds like ready for good pasta or polenta. 

heidih

heidih

@Wolf  I can only add that I started my braising via Julia Child & Mastering the Art of French Cooking. Over time I let the browning go and seemed to get a more gelatinous yield,. My lamb shanks and veal hanks are no longer subjected to the hot pan. Just my 2 cents. On occasion simpler can be better, I still "brown" the onions and tomato paste and aromatics almost as one would a tahdig. Your sauce sounds like ready for good pasta or polenta. 

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