(yield 6 servings)Lamb Shank:Ingredients:-3 lamb shanks-1 T. kosher salt-1 t. nutmeg-1 t. ground ginger-1 t. yellow curry powder-1 t. star anise seed-1 t. cumin-1 t. paprika-1 T. canola oil-3 tomatoes ...

Lamb shanks had their moment about 25 years ago, when you couldn’t look at a restaurant or pub menu without seeing one. They began as a cheap cut, but once demand took off – and with only two decent ...

Preheat oven to 350 degrees. Season lamb and rabbit with salt and pepper. Heat olive oil in a heavy 4-quart stew pot over medium heat. Brown meat on all sides and remove. Put onion, carrot, celery, ...

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 ...

Pano Karatassos, executive chef at Kyma, demonstrated his recipe for braised lamb shanks with fennel at the Morningside Farmers Market on October 29. If you can’t find trahanas—a tangy Greek pasta ...

Falling off the bone tender, lamb shank is a monumental culinary achievement. This cut of meat comes from the lower portion of a lamb's leg and, when cooked correctly, results in melt-in-your-mouth ...

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.

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...