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

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 ...

'I love swede with this, served with some wilted three-cornered leeks' - Matt Austin Lamb shank is perfect for slow cooking. It was once a rather cheffy cut, on every pub and restaurant menu, but ...

There’s something special about cooking a warm, flavorful meal that brings everyone to the table. Lamb is tender, juicy, 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 ...

2 quarts beef broth, mushroom broth, lamb stock or veal stock (see note) 3 tablespoons canola oil Preheat the oven to 400 degrees. Season lamb shanks with salt and pepper to taste. Combine stout and ...

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 ...

Amoo's Chef Sebastian Oveysi demonstrates how to cook a traditional braised lamb shank. Seth heads to Amoo's Restaurant in McLean, Virginia, where Chef Sebastian Oveysi demonstrates how to cook a ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...