It’s finally time to turn up the oven or turn on the slow cooker and enjoy warm and hearty dinners. Nothing says fall-off-the-bone delicious than lamb shanks that have been bubbling away for hours in ...

Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. In ...

Preheat oven to 325 degrees. Heat the oil in a heavy large stovetop-to-oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper, and brown them on all sides.

1. Season the shanks with salt and freshly ground pepper. Preheat the oven to 350 degrees. 2. In a Dutch-oven casserole, heat 3 tablespoons of olive oil. Add the shanks and sear them on all sides ...

As soon as the first chill hits the air and the foliage flaunts its hints of autumn glow, our internal culinary clocks transition to warm, savory, slow-cooked foods that get us mentally ready for the ...

Classic Braised Lamb Shanks are braised in the oven for fall-off-the-bone tender lamb that’s full of flavor. Also includes ...

Salt lamb well with kosher salt and then rub spice blend all over. Let meat marinate for a few hours or overnight. Preheat oven to 350 degrees. Prime Day Deals: Shop sales in tech, home, fashion, ...

Few dinners excite me more than braised lamb shanks. Cooking them low and slow is the way to get the meat tender so its flavor can shine through. Any and all Greek food reminds me of my friend Gina, ...

As soon as the first chill hits the air and the foliage flaunts its hints of autumn glow, our internal culinary clocks transition to warm, savory, slow-cooked foods that get us mentally ready for the ...

I’m not sure that there is any dish that is better suited for a cold winter day than braised lamb shanks. Like all braised dishes, they are deceptively simple to make and make for great leftovers.

Preheat oven to 275 degrees. Remove majority of fat from lamb shanks. Make three deep incisions in each shank and insert into each half an anchovy wrapped around a sprig of rosemary and a slice of ...