Do You Braise with Lid on or off?

Covering the pan cooks the meat with steam, which speeds the process but produces less flavorful meat and sauce. Uncovered oven braising also allows the exposed meat to roast and brown. It does mean that you should turn the meat occasionally during cooking to ensure even browning and moist meat.

Why is a lid always used in braising?

By definition a braise has a lid on it, and it's completely sealed. The closed environment allows the flavors to circulate as the moisture evaporates, condenses and falls back into the dish.

Should braising meat be covered?

The meat should not be submerged--you're braising, not boiling, those lamb shanks! (adding too much broth will ultimately dilute the sauce.) Bring the liquid to a simmer, then cover and slide into a 325-degree oven. ... Skim surface fat, then simmer until you've got a rich sauce that coats the back of a spoon.