"sf" > wrote in message
...
> On Wed, 16 Nov 2011 07:52:18 -0800, "Pico Rico"
> > wrote:
>
>> don't roast them, braise them.
>
> What would you braise them with/in? TIA


I would start with veal stock and red wine. You could use chicken stock.
Then the usual cast of characters to choose from: onion, celery, carrot,
garlic, thyme, beer, tomato product, etc.