Add Yahoo as a preferred source to see more of our stories on Google. You’d never guess that this sophisticated dish was made in a slow-cooker. The key to restaurant-quality lamb results is to select ...

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, ...

The lamb shank served at Crush for Passover — one of the most widely observed Jewish holidays, celebrated April 10-18 this year with Seder feasts the first two nights — is tender enough to fall off ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

Instructions: Season lamb shanks liberally with salt and black pepper then coat each shank with all-purpose flour, shaking off extra. Heat a large sauté pan over medium-high heat. Add 3 tablespoons ...

PREPARATION: Trim excess fat and skin from lamb shanks. Rinse well and set aside to dry. In frying pan, heat olive oil over medium high heat. Add the shanks; sear lightly. Remove and set aside. In ...

Slow cooking the meat makes it nice and tender.

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Dear SOS: My mother-in-law lost a lamb shank recipe she got from The Times. I searched the archives but could not find it. It would mean a great deal to her if we could obtain the recipe. Thank you.

This recipe is adapted from one provided by Anne Burrell, executive chef at Centro Vinoteca, where braised lamb shanks are a popular menu item. 1. Purée onions, carrots, celery, and garlic in a food ...