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 ...

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 ...

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, ...

The “Cooking with Taste of the Hawaiian Range” video series continues with a dish featuring Big Island lamb shanks with Hamakua Alii mushrooms and kabocha gnocchi. Served with sauteed Alii mushrooms, ...

1. In a large Dutch oven, heat olive oil over medium-high. Season lamb with salt and pepper. Sear lamb, two shanks at a time, turning frequently, until browned all over, about 8 minutes per batch. Set ...

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.