Braise the Roof all Spring Long With These Lighter, Brighter Recipes

Now that it's spring, you don't have to put away the Dutch oven. These braising recipes are light enough to cook all spring.

By Rochelle Bilow

April 13, 2015

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Now that it's spring, you don't have to put away the Dutch oven. With fresh herbs, bright notes from vinegar, and plenty of veggies, these braising recipes show you how to use this easy cooking method well into the warmer months.

Ditte Isager
1/12
White Wine–Braised Chicken
Fresh thyme is a perfect complement to light meats, like chicken. Save the heady rosemary for winter's short ribs.
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2/12
Butter-Braised Spring Onions with Lots of Chives
When fresh produce is in abundance, we like to use it to our advantage. Use sturdy veggies that won't fall apart, and keep the cooking time short so they don't disintegrate into mush.
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3/12
Vinegar-Braised Chicken and Onions
Tiny cipollini or pearl onions add sweetness to the braise, and a one-two punch of balsamic and red wine vinegar rounds it out.
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4/12
Braised Lamb Shanks with Fennel and Baby Potatoes
What's "springier" than lamb? We keep this braise light by cooking the shanks in white wine and chicken stock, and adding anise-flavored fennel.
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5/12
Braised Chicken with Capers and Parsley
Spring chicken makes another appearance, this time doctored up with fresh parsley. This herb, abundant in spring, adds an earthy brightness when added just before serving.
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Gentl & Hyers
6/12
Braised Chicken with Artichokes and Fava Beans
Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.
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7/12
Gluten-Free Chicken Meatballs with Braised Lemon and Kale
When you can't eat another raw kale salad, braise it with plenty of fresh lemon.
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Michael Graydon + Nikole Herriott
8/12
Citrus-and-Chile-Braised Short Ribs
Beefy cuts of meat, like bone-in short ribs, are great for hearty winter braises. But adding bright citrus and a kick-in-the-pants hit of chiles lightens things up and brings the dish into spring.
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9/12
Moroccan Chicken Stew with Artichoke Hearts and Carrots
Make the most of spring's produce with in-season-now artichokes.
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Peden + Munk
10/12
Braised Lamb Shoulder with Fennel and Orange
Lamb shoulder has great fat content and rich (not gamey) flavor. Lighten it further with refreshing fennel.
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Julian Broad
11/12
Braised Brisket with Bourbon-Peach Glaze
The glaze is made with beef broth, bourbon, and stout—but peach jam and balsamic vinegar keep it from tasting too heavy. For the finish, a flurry of chopped fresh herbs, like parsley, will seal the deal.
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12/12
Braised Baby Onions with Orange Juice and Balsamic Vinegar
Tangy, sour, and sweet, this side dish-ready recipe is braised in orange juice and balsamic.
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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More