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

Tender, fall-off-the-bone braised lamb shanks with a citrus gremolata. It's gourmet food from the slow cooker! It's easy to ...

With the growing popularity of bistro-type restaurants, lamb shanks are gaining a star status of their own. Because the shanks are bonier and more difficult to eat than lamb chops or sliced roast, ...

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 ...

2. In a small bowl, mix all the spice seasoning ingredients. 3. Pat the lamb shanks dry and season them with the spice mix on all sides. 4. In a large Dutch oven, heat 2 tbsp of olive oil on ...

Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper. Heat a heavy bottom ovenproof pan such as a Dutch oven over medium-high heat.

Bolognese is a classic pasta sauce, but with a few tweaks to the type of meat you use, you can make it all the more indulgent ...

Dredge lamb shanks in flour, salt and pepper. Place in a 9x13-inch baking pan. Cover and bake at 350 F for 1-1/2 hours, or until tender. Combine the following in a saucepan. Bring to a boil, then ...

Cook this soup on a nice gentle heat for a long time and you'll be rewarded with a heart-warming dinner that's still low in fat. Lightly spray a large saucepan with oil. Heat over medium-high heat ...

If Mary wanted a little lamb that mimicked the taste of beef, she wouldn’t come here, but if she wanted a hearty lamb shank that was strong-flavored, grassy and slightly gamey, which, in my opinion, ...