Lamb shanks have a romantic taste. Perhaps it is the appearance of them falling off their bones, or perhaps it is the rich ...

Are you searching for a dish that can be impressive to your guests and satisfy your appetite? You could learn to cook these lamb shanks paired with beer and honey. These calves are marinated in a ...

When lamb is done, remove to warm oven; debone if wished. Stir reserved onion mixture into sauce and reduce over medium-high heat, stirring constantly, until silky brown gravy forms, about 10 minutes.

For the past couple of Christmas dinners, as a switch-up from the regular Yule prime rib, I’ve roasted a leg of lamb in the Roman way. (We published the recipe for Roast Leg of Lamb, Roman Style ...

Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole.

This recipe is adapted from one provided by Anne Burrell, executive chef at Centro Vinoteca, where braised lamb shanks are a popular menu item. 4 lamb shanks 1 large Spanish onion or two small yellow ...

Her recipe was Braised Lamb Shanks With Mushrooms and Brown-Braised Onions. It was Deline’s first entry in a cooking contest, but not her introduction to cooking.

Ingredients 1 red onion, diced 2 celery stalks, diced 2 carrots, peeled and diced 3 garlic cloves, crushed 2 cups thick lamb stock 1 cup peeled, seeded and chopped tomatoes 2 tbsp tomato paste 1 ...

Soak lamb shanks in water to cover in a large bowl, changing water frequently until it runs clear, about 15 minutes. Remove shanks, dry very well with paper towels, then season all over with salt. 2.

Carve the lamb at the table. Serve hot. Ask your butcher to split the lamb shank for easier cooking. If desired, buy 2 small lamb shanks (it isn’t necessary to increase the amount of liquid).