Yeah brown in a cast iron and deglaze with the wine, lemon juice doesn't add anything, and I'd soften some aromatics first before browning the meat and add them in. A bay leaf doesn't hurt.
Yeah brown in a cast iron and deglaze with the wine, lemon juice doesn't add anything, and I'd soften some aromatics first before browning the meat and add them in. A bay leaf doesn't hurt.
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