I found a new braising sauce from Williams Sonoma to try out.
Didn’t make any changes to the recipe below except to add in about 1/2 cup of wine at the end because it looked a little dry.
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The rest of the wine, a Wrath Syrah, we drank. Served with (not pictured) Yukon Gold potatoes baked for an hour at 325 degrees in French Onion Soup mix, a green salad, French bread. Oh, and for dessert, also not pictured, Nutella crepes.
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