There's nothing I enjoy more than a lesser-quality cut of meat that has been braised for hours in some sort of a wine based gravy. Like braised beef short ribs, or braised lamb shanks. All that connective tissue and fat breaks down into the sauce, and the meat becomes fall-off-the-bone tender. Serve it over some mashed potatoes to get all that gravy mopped up, with a nice strong glass of red wine, and that's just about as perfect as it gets for me.

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Jonathan

2011 Mazda2
2000 E320 4Matic Wagon
1994 C280 (retired)