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 ...

Simmering meat in a deeply flavored broth is an easy, adaptable way to dinner, J. Kenji López-Alt writes. By J. Kenji López-Alt This simple stew, made with lamb shanks, barley, greens and a big pile ...

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, ...

Getting your Trinity Audio player ready... 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 ...

Every Pesach, my Spanish Moroccan grandfather would she’cht (slaughter) a lamb. My grandmother would make a tagine style roast with the shanks. One of the lamb shanks would be displayed on the Seder ...

One of my favorite types of meat to braise these days is lamb shanks. And though I wrote all about lamb shanks last winter, I neglected to include one of my favorite ways of cooking them: with beans.