Once the meat has seared and is browned on all sides, remove it from the pan. Create a bed of chopped vegetables (called a mirepoix) on the bottom of the pot.

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Add the meat back to the pan, add your spices and pour in your liquid. This is where your creativity will come in. In the south, you might find braised dishes such as traditional pot roast with carrots and potatoes. Seasonings could include garlic, salt and pepper. Liquids might be a combination of beef stock and Worcestershire sauce.

In the Los Angeles or Hollywood area, you may be more likely to find lamb shanks braised with rosemary, tomatoes, garlic, onion, chicken stock and red wine. Culinary arts school instructors usually tell would-be chefs to pick up on local flavors whenever possible to bring authenticity to their creations.

Once your favorite seasonings and liquids are in place, reduce the heat to a low setting for stovetop cooking or transfer your pot to the oven and bake at approximately 300 degrees. (Be sure you have an ovenproof pot.) Cook for about 3 hours on the stovetop or 2.5 hours in a 350-degree oven. Plate up your meal and serve with some of the delicious sauce left in the pot! It's a meal everybody will love.

About the Author:

Tom Ehrhardt manages the marketing for Kitchen Academy, a culinary arts schools located in Hollywood, California. If you dream of becoming a professional chef, attending

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