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.

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.