I am working on some recipes where I need to do some braising of the meat. What is braising you ask? It is slow cooking with a little liquid in a covered pot, braising can help bring out the tenderness in the toughest cuts of meat. The steady heat helps break down the connective tissue while the meat and the bone release their deepest, richest flavors. The key points are to brown the meat before braising and then keep a lid on tight to seal in the cooking liquid.

Here is a great article from The Reluctant Gourmet that goes into a lot of detail. Check it out!