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 ...

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 ...

Low and slow is the way to go when temperatures plunge and the holidays heat up. Braising is a surefire, no-fuss technique ...

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, ...

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.

Years ago, when I was learning to cook, I read about lamb shanks in a magazine and the recipe took my fancy. The shank - or front leg - meat is less than tender and calls for long cooking to render ...

Spring is the best time to make lamb dishes. Lamb shanks, cut from the lower leg, is a great cut of meat for braising or slow cooking; they tend to have little fat and lots of connective tissue.

Few dinners excite me more than braised lamb shanks. If you’re a long-time Wichitan, you might remember Cafe Chantilly on East Kellogg. I’m here to tell you: They made a delicious lamb shank. Cooking ...