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It's almost magical how an inexpensive, tough cut of meat can be transformed into a melt-in-your-mouth meal. The secret is braising: browning the meat then cooking it for a few hours at a low temperature in a bit of liquid. It's a straightforward method that can be applied to a wide variety of cuts of meat such as lamb or beef shanks, pork or lamb shoulder, oxtail, pork belly, chicken or duck legs, chuck roast, and even vegetables like kale or fennel. Braising is the technique behind these classic favorites:  Beef Bourguignon, Coq au Vin, Pulled Pork, Moroccan Tagines, Carnitas and Veal Osso Bucco. They all share the same braising techniques but with different spices, herbs and cooking liquids.

Like Relish's soups class, this braising class is all about methods. Chef Tracey Shepos will share important techniques to optimize flavor in your dish, from browning to finishing. The braising methods learned at this class can be applied to virtually any braised dish. And once you know the fundamentals, you can change flavors and seasonings for unlimited variation in your home kitchen.

Because of the long cooking time, this class is split into two parts: you'll meet in the morning to get all the ingredients prepped and into the oven. Then regroup in the evening to finish the dishes, make side dishes and devour the delicious braises with wine.

Learn how to make:

• Braised Chicken with Lemons and Green Olives
• Red Wine Braised Lamb Shank
• Asian BBQ Braised Pork Shoulder Sliders
• Creamy Carolina Rice Grits
• Winter Greens Salad with Mustard Vinaigrette
• Costeaux Crusty Bread

This Relish class includes 8 ounces of premium wine per person with dinner, served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.